Easy to make Manitoba ‘mistake’

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This article was published 24/06/2015 (4103 days ago), so information in it may no longer be current.

Three weeks ago, we put out a request for honey dill sauce recipes. As Free Press writer David Sanderson has pointed out in his thorough investigation into this homegrown condiment, honey-dill sauce is a “Manitoba mistake.”

The late Peter Eng of Mitzi’s Chicken Fingers restaurant stumbled across it over 30 years ago while trying to duplicate another sauce. But his mistake has since become hugely popular, at least within our provincial borders.

The Mitzi’s version is top secret, but several readers sent in recipes for a classic honey-dill sauce, including one attributed to the now defunct Grapes restaurant. Thanks to Janet Meads of Balmoral, Gail Crump and Barbara Gmitrowski. I also sourced a swankier version that uses fresh dill and adds some lemon and mustard for a slight edge.

Gmitrowski also has her own request. She would love a tried-and-true recipe for classic red or white sangria. I wholeheartedly second that, imagining a relaxing evening in my backyard.

If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an email to recipeswap@freepress.mb.ca, fax it to 204-697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Classic Honey-Dill Sauce

150 ml (2/3 cup) mayonnaise

75 ml (1/3 cup) honey

1 ml (1/4 tsp) dried dill, or more

 

In a small bowl, mix together mayonnaise, honey and dill. Chill at least 1 hour to let flavours blend. Keeps well in the fridge in an airtight container. Makes 1 cup.

 

Tester’s notes: This recipe couldn’t be easier, and it closely resembles many of the honey dill sauces seen in Winnipeg restaurants. The 2-to-1 mayo-to-honey ratio gives lots of sweetness, as well as a slightly translucent appearance. Some versions of this recipe add up to 15 ml (1 tbsp) dried dill. As with all dried herbs, you release more flavour if you crush them in your hand before adding.

 

Honey-Dill Sauce

375 ml (1 1/2 cups) mayonnaise

60 ml (1/4 cup) honey

30 ml (2 tbsp) roughly chopped fresh dill

30 ml (2 tbsp) fresh lemon juice

15 ml (1 tbsp) dry mustard powder

Kosher salt and freshly ground black pepper, to taste

 

In a medium bowl, whisk together mayonnaise, honey, dill, lemon juice and mustard powder. Season with salt and pepper and stir until smooth. Chill at least 1 hour to let flavours blend. Keeps well in the fridge in an airtight container. Makes about 2 cups.

 

Tester’s notes: I do like the fresh dill, and this version gets a little kick from the lemon and mustard. This recipe uses much less honey, which some people will prefer. (I was actually surprised to like the sweeter version. Combining mayo and honey is crazy, but once you start, you might as well commit.)

— adapted from Saveur magazine