Mexican White Sauce (Print Layout)

A creamy, tangy blend of mayonnaise, sour cream, jalapeños, and spices perfect for dipping or drizzling.

# What You Need:

01 - 1 cup mayonnaise

02 - 1 cup sour cream

03 - 1 tablespoon pickled jalapeños, finely minced

04 - 2 teaspoons brine from pickled jalapeños

05 - 1 clove garlic, finely minced

06 - 1/2 teaspoon cumin

07 - 1/2 teaspoon onion powder

08 - 1/4 teaspoon salt

09 - 1/8 teaspoon ground black pepper

10 - Juice of 1/2 lime

11 - 2 tablespoons fresh cilantro, finely chopped

01 - Combine mayonnaise and sour cream in a medium bowl. Whisk until completely smooth and uniform in texture.

02 - Stir in minced jalapeños, jalapeño brine, garlic, cumin, onion powder, salt, and black pepper. Mix thoroughly to distribute spices evenly.

03 - Add fresh lime juice and chopped cilantro. Fold ingredients together until well incorporated.

04 - Cover bowl tightly and refrigerate for at least 1 hour. This resting period allows flavors to develop and meld properly.

05 - Remove from refrigerator and stir well before serving. Sauce should be served chilled.

01 -

It comes together in literally ten minutes flat, which means you can make it while your tacos are warming up
This is the secret weapon that makes people think you spent hours on dinner, even on busy weeknights

02 -

The sauce needs at least one hour in the fridge, but honestly it gets even better after a day of resting
I learned the hard way that using pre jarred minced garlic makes the sauce taste weirdly metallic and sharp

03 -

Use the back of your spoon to really mash the jalapeno brine into the mayo so it distributes evenly
Let the sauce sit at room temperature for twenty minutes before serving to let the flavors wake up