Best 5 Mexican White Sauce Recipes

MEXICAN WHITE SAUCE

Steps:

• Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.

SAUCE ESSENTIALS: SPICY MEXICAN WHITE SAUCE

Steps:

• 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. PREP/PREPARE
• 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. PLATE/PRESENT
• 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.

MEXICAN WHITE CHEESE DIP/SAUCE

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

WHITE CHOCOLATE MOLE SAUCE (MEXICAN)

Steps:

• Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
• In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids.
• In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids.
• In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes.
• Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.

MEXICAN WHITE SHRIMP IN CHAMPAGNE SAUCE

Steps:

• In a medium saucepan, melt the butter over medium heat and add the shallots and garlic. Saute, stirring, until the shallots are slightly softened, about 2 to 3 minutes. Add the Champagne and tarragon sprig and simmer gently until reduced by half, about 15 minutes. Remove the tarragon sprig and add the cream. Simmer for another 5 minutes. Season to taste with salt and white pepper. Set aside.
• Preheat the broiler and lay the shrimp in a roasting pan large enough to hold them in one layer. Sprinkle them with salt and brush 1/4 cup of the Champagne sauce over them with a pastry brush. Broil, turning once, until the shrimp are just cooked through, about 5 minutes.
• Gently reheat the remaining sauce over low heat. Divide the shrimp among 4 plates and spoon the sauce over them. Garnish with chopped tarragon and serve immediately.