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Easy Mexican White Sauce

This easy white sauce is quick to whip up, and the perfect topping for your favorite Mexican dishes.
Course sauces
Cuisine Mexican

Ingredients
  

  • 1/4 C butter
  • 3 T all-purpose flour
  • 2 C chicken stock or broth should be HOT
  • 1/2 C sour cream
  • 1/2 C cream cheese
  • 1 can 4.5 oz, chopped mild green chiles drain well
  • 1.5 tsp hot sauce use whatever you prefer
  • 1 tsp salt
  • 6-8 cranks of fresh black pepper

Instructions
 

  • In a medium sauce pan, over medium heat, melt butter. Once melted, add flour and whisk constantly to cook the flour and remove the flour taste. You'll know it's done when it smells nutty rather than like flour (you've just made a roux!). When flour is cooked, slowly add the HOT chicken broth/stock, whisking constantly to incorporate. Increase heat to medium-high and bring mixture to a boil. The mix will slowly begin to thicken. Once it boils, add in sour cream, cream cheese, green chiles, hot sauce, salt and pepper, whisking constantly. Bring back to a boil, give it another whisk to ensure all ingredients are incorporated and the cheeses have melted, then remove from heat. Serve immediately.

Notes

To prevent lumps, it's important that your broth/stock is HOT. If you add it cold to the roux, it'll seize up and create lumps.
Keyword Mexican white sauce, white sauce