Honey dill sauce is one of those things that I think of as being ubiquitous… and then end up disappointed when it’s not. When you grow up with something THAT popular, it’s weird when you move somewhere that’s never even heard of it.
So, let me introduce you to honey dill sauce. This is VERY much a Winnipeg thing, and “popular” doesn’t even begin to describe it. If you order chicken fingers anywhere in Winnipeg, there IS honey dill sauce. Actually, not even “there IS”, more like “There MUST BE”. Major chain restaurants, little diners, festival food trucks, school cafeterias… it’s just what you do. Kids love it, adults love it… and after putting together this post, I’m gonna NEED to make some for supper tonight!
I once saw a list of “You know you’re from Winnipeg WHEN”, and one of the statements was “You dip everything in Honey Dill sauce”. Well, while I wouldn’t go so far as to say “everything”, it really is a versatile condiment. The most popular use, as I mentioned, is for chicken fingers. It’s also great on roasted potato chunks, steamed carrots, salmon, egg rolls, perogies, for crudite plates … and as a french fry dip!
Given that this is a 3 ingredient, less than 1 minute recipe, I’m a little embarrassed to be posting it. Well, make no mistake – this is NOT a gourmet thing, this is not haute cuisine… but it’s SO good. Also, it’s like educating all you non-Manitobans on foreign culture, right?
Honey Dill Dipping Sauce
2/3 cup mayonnaise
1/3 cup honey (Liquid, not whipped)
1 tbsp dried dill
Mix together the mayonnaise and honey until smooth and well blended.
Crush the dried dill in your hand (to release more flavor), add to the mayo mixture, stir well.
Refrigerate for at least an hour to allow flavors to blend.