Best Dill Sauce Recipe! (2024)

FAQs

What is dill sauce made of? ›

This almost-instant recipe includes just four ingredients: mayo, lemon juice, fresh dill, and sea salt. Because the mayonnaise is the base here, using your favorite type nearly guarantees you'll be pleased with the end result, regardless of whether you opt for a full-fat, reduced-fat, or a vegan version.

The feathery leaves of the dill plant add fresh green flavor to lighter dishes such as salads, seafood and vegetables. Also great in dips, spreads and homemade pickles.

What should I serve with dill dip? Veggies: sliced cucumbers, baby carrots, grape tomatoes, sliced radishes, celery sticks, bell pepper, broccoli, or cauliflower. Snack foods: kettle chips, pita chips, sourdough crackers, tortilla chips, or pretzels.

Honey dill is a condiment consisting of honey, mayonnaise, and dried dill that is unique to Manitoba, Canada. It is often used as a dipping sauce for chicken fingers as well as for sweet potato fries. The sauce was mistakenly invented at Mitzi's Chicken Finger Restaurant in downtown Winnipeg.

Fresh dill has a grassy herbal flavour with undertones of menthol and anise. The seeds also carry this anise flavour with fresh menthol notes.

Dill. A refreshing and slightly sweet taste with a hint of cumin. Dill plays well with many of the other herbs popular in Eastern European and Scandinavian food: Basil, chives, oregano, mint, parsley and tarragon.

Monterey Jack is paired nicely with dill or oregano, as the strong cheese tastes great with these distinctly flavored herbs. Mozzarella works nicely with both basil and rosemary, but basil and mozzarella are one of the most iconic cheese and herb pairings out there.

Freezing Whole & Chopped: Wash and dry the leaves then store in bags with as much air removed as possible (you can also lay them in a single layer on a cookie sheet then pack in bags when frozen). Freeze. See a handy tip at the bottom of this page for crushing them quickly, you can also chop them first if you prefer.

You can mix dill leaves with cream cheese, cottage cheese, and mustard-based sauces and use it finely chopped on omelets, seafood, cold soups, potato salad, cucumber, veal, and green beans. Try dill seed with braised cabbage, meat stews, rice, and cooked root vegetables.

In addition to its delicious taste, dill sauce also offers some health benefits. Dill itself is known for its anti-inflammatory and antioxidant properties, while the base of mayonnaise or sour cream provides essential fats and nutrients.

What is the oldest known sauce? ›

Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.

The first sauces date back to around 200 BC in the midst of Roman antiquity. The sauce then used is garum, a typical Roman sauce made from fermented fish (anchovies, sardines, etc.) and seasoned with spices such as cumin, cardamom, coriander, honey and fragrant flowers.

Honey will enrich and add subtle flavour to dishes such as casseroles, sauces and dressings. Honey can be used as a natural substitute for sugar in most recipes but as it is sweeter than sugar, less is needed.

Dill has a deliciously fresh, citrus-like taste, with a slightly grassy undertone. The trademark subtle sweetness means it works particularly well with garlic and mint, and it's sometimes used as a substitute for parsley.

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food.

(S)-α-Phellandrene was evaluated as the character-impact compound of the dill flavour which was rounded off by an additive effect of (3R,4S,8S)-3,9-epoxy-1-menthene (dill ether). The contributions of myristicin, methyl 2-methylbutanoate and (R)-limonene to the dill flavour appeared less significant.

Tarragon, basil and mint are more floral. Dill, both fresh and dried, has a bright, almost grassy flavor with a slightly sweet finish.