Easy to make Manitoba ‘mistake’
Honey dill sauce only requires three ingredients
Advertisement
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Digital Subscription
One year of digital access for only $205*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.
To continue reading, please subscribe:
Add Free Press access to your Brandon Sun subscription for only an additional
$1 for the first 4 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Your next Brandon Sun subscription payment will increase by $1.00 and you will be charged $17.95 plus GST for four weeks. After four weeks, your payment will increase to $24.95 plus GST every four weeks.
Read unlimited articles for free today:
or
Already have an account? Log in here »
Hey there, time traveller!
This article was published 24/06/2015 (4045 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
Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Advertisement Advertise With Us
Advertisement Advertise With Us
