Sauce Essentials: Spicy Mexican White Sauce

★★★★★ 5 Reviews
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

This is an excellent tasting, versatile white sauce. I use it on tacos, I pour it over a nice freshly cooked chimichanga; I even employ it as a dip with a big bowl of tortilla chips. 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.

serves 4 - 5
prep time 5 Min
cook time 10 Min
method Stove Top


  •   4 Tbsp
    sweet butter, unsalted
  •   3 Tbsp
    flour, all-purpose variety
  •   2 c
    chicken stock, not broth, room temperature
  •   4 oz
    sour cream
  •   4 oz
    cream cheese, softened
  •   4 oz
    chopped green chilies, sautéed
  •   2 pinch
    cayenne powder, or to taste
  •   1 tsp
    hot sauce, i prefer frank’s

How To Make

  • 1
    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.
  • 2
  • 3
    Gather your ingredients.
  • 4
    Add the butter to a saucepan over medium heat.
  • 5
    When the foaming subsides, add the flour, and whisk, until the butter is fully absorbed into the flour, about 2 – 3 minutes.
  • 6
    Add about a quarter of the chicken stock, and then whisk until incorporated into the roux.
  • 7
    Continue adding the stock, about a quarter at a time, until it is completely incorporated, and the mixture is smooth.
  • 8
    Add the remaining ingredients, and stir to combine.
  • 9
    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.
  • 10
    Allow the sauce to lightly simmer, for 3 – 5 minutes.
  • 11
    Chef's Note: Do a final taste for proper seasoning.
  • 12
    Reduce the heat to low (just enough to keep it warm), and then reserve until needed.
  • 13
  • 14
    Use any way that you would employ a good Mexican white sauce. This stuff is so good, I could eat is with a spoon. Enjoy.
  • 15
    Keep the faith, and keep cooking.

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