Manuka Honey, Mustard & Lemon Vinaigrette
A silky, tangy dressing boosted with New Zealand Manuka honey and a touch of tahini for creaminess
Bright lemon and mustard lifted by UMF Manuka honey make this versatile dressing ideal for leafy salads, roasted vegetables or as a glaze. Tahini adds a creamy mouthfeel without dairy, keeping the dressing trending and pantry-friendly.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
2
tbsp
Manuka honey
(Notes: UMF Manuka honey (room temperature))
1
tbsp
Dijon mustard
1
tbsp
Tahini
(Notes: Smooth tahini for creaminess)
3
tbsp
Fresh lemon juice
(Notes: About 1 large lemon)
2
tbsp
Apple cider vinegar
(Notes: Or white wine vinegar)
1/3
cup
Extra virgin olive oil
(Notes: Light, fruity oil is best)
2
tbsp
Cold water
(Notes: To adjust consistency)
1/2
tsp
Sea salt
(Notes: Or to taste)
1/4
tsp
Freshly ground black pepper
Instructions
Step 1
In a medium bowl, combine Manuka honey, Dijon mustard, tahini, lemon juice and apple cider vinegar. Whisk briskly until the tahini is partially incorporated and the mixture is smooth.
Tip: Room-temperature honey mixes more easily; if your honey is thick, warm the jar briefly in warm water before measuring.
Step 2
While whisking constantly, slowly drizzle in the extra virgin olive oil in a steady stream to emulsify the dressing. Continue until the dressing is glossy and combined.
Tip: For a quicker emulsification, pulse ingredients in a small blender or jar with an immersion blender.
Step 3
If the dressing is too thick, whisk in cold water 1 teaspoon at a time until you reach your desired consistency. Season with sea salt and freshly ground black pepper, then taste and adjust lemon or honey as needed.
Tip: Add extra honey for sweetness or more lemon for brightness—this dressing balances easily.
Step 4
Transfer the dressing to a jar with a lid and refrigerate for at least 15 minutes to let the flavours meld.
Tip: Chilling helps the tahini relax and the honey distribute evenly for a smoother texture.
Timing: PT15M
Step 5
Before serving, shake or whisk the dressing to re-emulsify. Drizzle over mixed salad leaves, roasted carrots, or use as a glaze for grilled vegetables or chicken.
Tip: This dressing keeps in the fridge for up to 7 days; bring to room temperature and shake well before using.