I love that garlicy, slightly spicy white sauce my fav Mexican Restaurant serves alongside their salsa and chips! It is addicting! I wanted to recreate it at home so I could use it on everything! So I found some recipes online (no easy feat) and smushed them all together till I got what I thought tasted perfect!
[…] It is ridiculously easy, uses the slow cooker which makes it even easier and uses this yummy Mexican Restaurant White Sauce to bring the whole dish together (just be sure to make the sauce the day […]
[…] It is ridiculously easy, uses the slow cooker which makes it even easier and uses this yummy Mexican Restaurant White Sauce to bring the whole dish together (just be sure to make the sauce the day […]
[…] Mexican Restaurant White Sauce […]
[…] and Zucchini Muffins from Lori’s Culinary Creation Mexican Restaurant White Sauce from Life With the Crust Off Cheese Bites and other fun Appetizers from Cooking on the Front Burner […]
do you refrigerate it at any point?
Oh yes it should be refrigerated right after you mix it all together and leftovers should refrigerated. I’m going to specify it in the post. Thanks!!
in southern ca I ave never heard of this but I am going to try it just as you say for 1/2. thank you
Do you serve it cold?
Yes! It is best served cold or room temperature, but it does need to be stored in the fridge if there are leftovers.
This looks so yummy! I can never find a good authentic white sauce recipe! Thanks for the share!
Yummy, that sounds good! We are big garlic fans so you had us at garlic dip.
This looks AMAZING. I don’t think I’ve ever had this specific dip but I love any kind of white sauce and can already tell that I’m going to love this.
Saw this on Jam Hands, and I had to check it out! This is a new one for me, but can’t wait to make this. Do you know how long it will keep? I may have to make half of the recipe…only two of us. Thanks!
I would say about 3-5 days, it may keep longer I am not too sure, but it get more and more garlicy the longer it sits.
Woah. This looks incredible! Have you ever been to Chuey’s? A sauce similar to this is my favorite thing on their menu. Thank you for sharing this! I can’t wait to give it a whirl!
pinning! and heading out to buy more tortilla chips
Oh YUM, this looks so good! Thank you for sharing at Simple Supper Tuesday.
Firstly, I had to laugh. I have just done a post on my version of Mexican Rice, hoping the Mexicans couldn’t find me because I wasn’t using AUTHENTIC ingredients – and the first thing on your ingredients is Miracle Whip!!! Ha ha – we have that here, I didn’t realise it was Mexican!! (and before you start thinking what is this crazy person on about, I am Australian and that is seriously funny)
Anyhow – once I get my San Diego-born partner in crime to agree to such a transgression, we are definitely going to test this one out – sounds good.
Oh wow, thank you so much for this recipe! It sounds great. Honestly, I have never had that white dip before, but I am a big fan of anything garlicky and I LOVE dipping my fries into anything that is not ketchup (my favorite is aoli of any kind)! I am so excited to make this! I also love your photo of it. We use them for everything around here! Now following you on Bloglovin’!
Emily
http://emprovising.blogspot.com
O M G how yummy does this sound? New follower from #LOBS!
How much does this recipe yield? I’m thinking I’m going to need to halve it but not sure… Thanks!
It makes 2 mason jars full about 3-4 cups worth but you can easily halve it.
Yum, pinning this one too so I can make those pork tacos! Thanks for the recipe!
This looks yummy, I just want to know what type of sauce this is? I live in a order town, called El Paso, and I have never seen this sauce before! It looks like a fancy sour cream..
Sounds wonderful! Thanks for sharing!
Yum! This is a bit different from the sauce I get at my fave Mexican restaurant but it sounds fantastic! Great recipe!
I think I need to eat more Mexican because I’ve never seen a white sauce served with chips. hmmm. Now I need to buy some olives and try this out, because it looks crazy good. Thanks for sharing on Foodie Friday
This is intriguing enough to pin. I’ve been in many Mexican restaurants and eaten in more than my fair share of south-of-the-border homes but have never run across a white sauce like this. Obviously it’s one of the must-make-soon recipes. Thanks for linking up at My Favorite Posts Show Off Weekend Party. Hope to see you again tomorrow.
Michelle @ On A Wing And A Prayer
The Mexican White Sauce recipe, can Mayo be substituted for the Miracle Whip?
I quit using Miracle Whip a long time ago when they made the first thing in it ‘water’ in ingredients.
Some of my dishes started having liquid problems, or watery, after sitting and I realized it was from the Miracle Whip and changed over to Mayo and the problems disappeared.
Thanks.
I really don’t think you can substitute mayo in this recipe as it is the flavor of the miracle whip that you need in this recipe, however, with this recipe I have never had any issue with it getting watery :)
You could substitute mayo if you added a bit of sweet pickle juice. It won’t give exactly the same flavor as Miracle Whip, but it will come close.
You could use Mexican Crema which is a little thinner than sour cream and might be what was used in an authentic Mexican recipe. You could also use regular mayo that is thinned with a little milk to get the consistency of Crema. If you want to reduce calories you could try using Greek yogurt.
You use T and t for a lot of the measurements. Is the big T for tablespoon and little t for teaspoon? Just wanted to clarify.
Yes the big T is for tablespoon and the little t is for teaspoon :)
Can I just tell you how amazing this is! I’ve only had this sauce at Virginia Mexican restaurants and tried to find a recipe to make at home. The only thing I could find was queso dip. This is what I was looking for, only better!
Yay!!! I am so glad you like it!! I too could only find queso dip and I knew I had to fix that! lol
Mona, please tell me you had it at La Siesta before it closed? I have been trying to duplicate their white sauce for years. If so was this one close???
The first time I had this sauce was in Richmond, VA!!! Loved it and didn’t see it again until Chuy’s restaurant here in the Dallas, TX area. Thanks for the recipe!
What kind of hot sauce did you use?
I just used Texas Pete but whatever you have in your pantry should be fine :)
I’m almost “afraid” of Miracle Whip…aaaccck Ö because of its sweetness. I’m a total mayo girl, but I can almost see where it would make a sauce taste delicious. So, I’ll buy my first jar of Miracle Whip EVER and give your sauce a whirl. Just sounds too amazing not to try. Thanks for sharing!
I must start this by saying I was born in east Texas, grew up in south-west Texas & lived in Houston, Texas until retiring in 2006. I have never seen or heard of this “sauce”. It sounds interesting, but the closest I can come to it is the White Cheese Dip, which I love. Thought I had eaten in nearly every Mexican restaurant from Houston to Dallas to El Paso. But I’ll give this one a shot. Let you know how it works out. Dee Dee
Looks Awesome, but I can’t see any recipe, none shows on page for“Mexican Restaurant White Sauce”, have I missed something? Can you Please send to my Email?
Thank you so very much!!! Sharon
Sorry about that! My site got a little wonky today but the recipe is back up in the post! Thank you so much!
I cannot see the recipe
Sorry about that! My site got a little wonky today but the recipe is back up in the post! Thank you so much!
Where is the recipe? All I see is your blog, and comments, but no recipe????
Sorry about that! My site got a little wonky today but the recipe is back up in the post! Thank you so much!
I can’t find the recipe. I have clicked on everything with no results.
Sorry about that! My site got a little wonky today but the recipe is back up in the post! Thank you so much!
at first I did not realize you were saying to use 30 oz. of Miracle Whip in the recipe. It says Miracle Whip jar so I thought you were going to use the jar to store the sauce in. Now I get it! You actually use 30 oz. of Miracle Whip in the recipe. Glad I could figure that out, duh! Recipe sounds great, I am going to try it. Thanks.
Haha! I thought the same thing when I scanned the recipe. Double duh!
I looked at several other recipes on the internet before deciding to give yours a go. Yours was the only one that called for olives, which intrigued me. I only made 1/4 batch to start out with. The only change I made was to use half Miracle Whip and half mayonnaise. It is EXCELLENT! My only problem is that I half to wait for 24 hours before consuming the rest! I can’t wait! Thanks for the recipe!
Thank you I could print the recipe. Looks very tasty I will prepare it today!
Do you use dried Oregano flakes or dried Oregano powder?
I use the flakes :)
Where are you eating this? I’ve lived in South Texas, Central Texas, and currently West Texas………I’ve never seen this served. It must not be TexMex……but sounds delish!
Im in Virginia and it is a staple in the Mexican restaurants here but I kinda think its isolated to this area, not very many people have heard of it.
None of our local Mexican restaurants serve this so I’m excited to try it. I just have a couple of questions. Why is it you use garlic and garlic salt; then you use hot sauce, cayenne pepper and red pepper flakes. Why the duplication? Also, I’m assuming the olive juice is from the pimento stuff olives but you put it at the bottom rather than right under the olives. What size olives as I get the huge ones from Costco.
Correct the juice is from the pimento olives. I just use the regular sized olives from the grocery store. The duplication of some of the flavors and heat elements are just what happens to make this sauce tick, there is vinegar in hot sauce which adds a different flavor than the flakes and the cayenne pepper blends a little better than the flakes and the flakes add a good heat. Fresh garlic provides a bite to the sauce while the garlic salt bumps the garlic flavor and adds a little salt to the recipe.
There is a substitute for the miracle whip
.it’s called table cream and is available at any Walmart.
I’m going to try it…but I wish you’d show more comments from fans who had made and tasted it, rather than how it “looked” or “sounded”!
I just made this today with whatever I had on hand.
It had turned out insanely awesome.
I just used half of all the ingredients coz i didn’t need too much
Miracle whip
Garlic cloves
Garlic powder unsalted
Milk
Sour cream
Oregano
Chili flakes
Fresh jalapeno
Glad to read that there are others who find Miracle Whip unpleasant. I’ll try it with real mayo and add some sweet pickle juice…just a bit; don’t want this to be sweet…or I’ll look for the table cream as Walmart. Thanks for those suggestions.
Has anyone tried this with real mayonnaise instead of Miracle Whip? I absolutely hate that stuff. It’s way to sweet for me and family. Thanks!
How well do you think it will freeze?
I am thinking with the mayo base it probably will not freeze very well. Since we put it on everything we usually use it all up within a week or so. Thanks for checking it out!!
Do you have to use olives and olive juice or is there a taste or texture substitute?
It really makes a big difference in the flavor, you do not taste them at all but it adds a lot of flavor that the dip needs. Even if you don’t like olives you will never know they are in there!
You really had me until I got to the Miracle Whip. That stuff is nasty and shouldn’t be allowed anywhere there is food that could be contaminated by it.
Now that you know my true feelings, can I just use mayonnaise?
Thanks
Believe me I feel the same way about miracle whip lol! Give me a jar of Dukes any day. However it is crucial to this recipe because of the sweetness it has, and as long as you give it overnight for all the flavors to mix you won’t even know miracle whip was in it lol
The miracle whip is crucial because of the oils in the mayo will off balance the sour creme and is supposed to be not super sweet but tangy. Another is this sauce is originally made from plaza azteca restaurants and el rodeos around regional nc and va. Because dairy and sweet products negate and soothe the heat in hotter salsas that Caucasians are not used to here it was created to be served with tortilla chips but is great on everything. I figured i would shed some light on the questions. Also im from va and it is a staple in all Mexican restaurants here and had to research this as well as talking with a couple mexican restaurant owners. As far as the recipe, the poster has about nailed it but added her own things to match what her area restaurant variation does. It does variate some but not much mostly powders vs fresh and dried flakes, and never mayo for salad dressing! So enjoy our local take on a heat reducer that turned into a delicious condiment in va an nc.