Mexican White Sauce

5 from 9 votes

If you’ve ever been stationed in the Hampton Roads area of Virginia, you probably remember the white sauce that showed up with chips and salsa at Mexican restaurants. It’s creamy, a little tangy, and completely different from anything you’ll find outside that region.

Prep Time5

chilling time1

Total Time1 5

Course: Appetizers

Cuisine: Mexican

Servings:

Calories: 78kcal

Author: Kelly Bloom

Equipment

Molcajete

Ingredients

1 cup Miracle Whip or off brand salad dressing
1 cup sour cream
½ cup milk
2 tablespoon lime juice
¾ teaspoon cumin
1½ teaspoon garlic powder
1 teaspoon oregano
pinch cayenne powder
¼ teaspoon black pepper
salt to taste

US Customary - Metric

Instructions

Measure the salad dressing, or Miracle Whip into a bowl. Add the sour cream, milk, and the lime juice. Whisk with a wire whisk, or you can use a blender or even a food processor.
1 cup Miracle Whip, 1 cup sour cream, ½ cup milk, 2 tablespoon lime juice
Add all the seasonings into the bowl. Blend all the ingredients until smooth and creamy. Taste and adjust salt if needed.
¾ teaspoon cumin, 1½ teaspoon garlic powder, 1 teaspoon oregano, pinch cayenne powder, ¼ teaspoon black pepper, salt to taste
Pour contents into a large jar. Seal and place in the refrigerator overnight if you can.

Notes

Use salad dressing, not mayonnaise: This is what gives the sauce its signature tangy flavor and makes it taste like the restaurant version.
Chill before serving: Even a short rest in the refrigerator helps the flavors blend and smooth out.
Taste and adjust: Check for salt, lime, and spice after mixing, and adjust to match your preference.
Whisk until smooth: Make sure everything is fully combined so the sauce stays creamy and doesn’t separate.
Start mild with spice: Add cayenne or heat gradually so you don’t overpower the balance of the sauce.

Nutrition