Mexican white sauce is a light to medium weight sauce that accompanies a variety of Mexican cuisine main courses and side dishes. As an appetizer, Mexican white sauce is often served with tortilla chips. There are many Mexican white sauce recipes available, using a variety of ingredients.

Classical Mexican white sauce is prepared with sour cream, jalapenos, garlic, cumin and oregano. Mayonnaise is included in many recipes that are served chilled. White salsa is another alternative derived from Mexican white sauce. It uses mayonnaise, sour cream, garlic, cumin, oregano and crushed red pepper flakes.

White Mexican cheeses are often added to Mexican white sauce. This can include Monterrey Jack or mozzarella cheese (queso blanco), mild white cheddar (Chihuahua) or Italian Parmesan (cotija). Adding grated cheese to your Mexican white sauce makes a thicker sauce with a stronger taste.

Blue cheese, Roquefort or Gorgonzola is common in many Mexican white sauce recipes. By including a hint of one of these cheeses, a meal is transformed into a unique signature dish. Simple blue cheese salad dressing is also served as a Mexican white sauce in many recipes. This recipe includes sour cream, blue cheese, garlic, lemon juice, salt and a touch of mayonnaise.

White chili is a unique specialty that is prepared using a Mexican white sauce base. The sauce consists of onions, garlic, cumin, cooking sherry, chicken broth, cream, chilies, jack cheese, sour cream, cilantro, basil oregano, thyme and cayenne. Chicken breasts, Spanish olives and white hominy are added to the sauce to create a nice consistency. It can be served as a chili dish or as a dip with tortilla chips.

Mexican white sauce is served drizzled over fish tacos, chili rellenos, chicken enchiladas, veggies, and green fried tomatoes. Whenever you want a lighter sauce, this alternative can substitute a Mexican red sauce. For vegans and people that are lactose intolerant, silken tofu can be substituted for dairy products.

For those Mexican white sauce recipes that are served chilled, it is good to let them blend in the refrigerator for a few hours before serving. For recipes that serve it warm, most suggest using a double boiler and only warming the sauce as it can split if it gets too hot.