Sauce Essentials: Spicy Mexican White Sauce
Andy Anderson !
It’s very easy to make, and you can have it ready in 15 quick minutes.
It's so yummy, I could eat it with a spoon.
So, you ready… Let’s get into the kitchen.
4 Tbspsweet butter, unsalted
3 Tbspflour, all-purpose variety
2 cchicken stock, not broth, room temperature
4 ozsour cream
4 ozcream cheese, softened
4 ozchopped green chilies, sautéed
2 pinchcayenne powder, or to taste
1 tsphot sauce, i prefer frank’s
How to Make Sauce Essentials: Spicy Mexican White Sauce
- Chef's Note: I did several versions of this recipe before I got the spices correct. The chilies, cayenne, and hot sauce, give it just enough heat so that you know it's there. But, not so much heat that it overpowers the dish you are using it with.
It's possible that you may want it even hotter, and if that's the case... GO FOR IT.
- Chef’s Note: I usually, cut up my own chilies, and then sauté them until nice and soft. If, however, you don’t wish to do that, you can always purchase a small 4 ounce can of diced green chilies. Just make sure to thoroughly drain them before adding to the sauce. My favorite canned green chilies are: Hatch brand.