Mexican Sour Cream Sauce
This Mexican sour cream sauce is rich, creamy, tangy and spicy! It's perfect to use for dipping and doubles up as an Enchilada sauce too!
Ingredients
- 1.5 cup sour cream
- 1 tablespoon butter
- 1 teaspoon all purpose flour
- 1.5 cup chicken stock
- 1 tablespoon roasted jalapenos
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon chives
- ⅛ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Melt butter in a pot over medium heat and add the flour. Stir to slightly toast the flour.
- Add garlic and onion powder, along with the salt and pepper.
- Add chicken stock once the flour looks slightly browned. Keep stirring and add jalapenos.
- Take off heat once the sauce thickens. Cool for a few minutes and stir in the sour cream. Top with chives.
Notes
- Just like most other sauces, this one tastes so much better after you refrigerate it for a few hours.
- Heat can curdle sour cream, so make sure you stir it in a few minutes after you've taken the pot off heat.
- You can also add a spoonful of cream cheese or some shredded cheese into the mix to get it another layer of flavor.
- You can reduce or increase the amount of stock you're adding to adjust the consistency of the sauce to your liking. Sometimes, I like to use a splash of milk to get some extra richness.
Nutrition
Calories: 232kcalCarbohydrates: 8gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 61mgSodium: 438mgPotassium: 212mgFiber: 0.1gSugar: 4gVitamin A: 675IUVitamin C: 1mgCalcium: 92mgIron: 0.3mg
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