Virginia White Sauce is a creamy, mayo-based dip flavored with cilantro, cumin, and red pepper flakes, inspired by the signature condiment served alongside chips and salsa at Mexican restaurants throughout Virginia. It requires just five minutes to prepare.
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In a medium bowl, add the mayonnaise.
Pour in the milk to thin the mayonnaise.
Add the finely chopped cilantro, red pepper flakes, cumin, garlic powder, and onion powder to the bowl.
Add the sugar.
Season with salt and pepper to taste.
Whisk all ingredients together until the sauce is smooth and well combined. Serve with tortilla chips.
Store in an airtight container in the refrigerator for up to 2 days; stir before serving and thin with milk if needed.
Virginia white sauce is traditionally served as a dip with tortilla chips and salsa at Mexican restaurants, though it works well with any crispy vegetable or as a sandwich spread.
Yes, prepare it up to 2 days in advance and store in an airtight container in the refrigerator. Stir before serving; the sauce may separate slightly, so add a splash of milk to restore consistency.
It is mild to moderately spicy, controlled primarily by the 1/4 tsp red pepper flakes. Reduce or omit the flakes for less heat, or double them for more kick.
Sour cream or Greek yogurt can replace mayonnaise for a tangier sauce; use equal amounts, though Greek yogurt may require an extra 1/2 tbsp milk to reach the desired consistency.
Yes, use it as a condiment for tacos, enchiladas, grilled fish, or roasted vegetables, or thin it with additional milk to create a salad dressing.
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