Zesty Lemon & Manuka Mustard Dressing
A bright, emulsified salad dressing sweetened with New Zealand Manuka honey
This versatile dressing blends tangy lemon and mustard with the distinctive depth of Manuka honey. Ideal for leafy salads, grain bowls or drizzling over roasted vegetables — it’s a social-media-friendly, pantry-first recipe that elevates simple dishes.
Timing
Cook Time: PT0S
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT8M
Ingredients
3
tbsp
manuka honey
(Notes: preferably UMF 10+/MGO ~263, room temperature)
2
tbsp
Dijon mustard
(Notes: smooth)
1
tbsp
wholegrain mustard
(Notes: for texture)
60
ml
extra-virgin olive oil
(Notes: cold-pressed)
30
ml
fresh lemon juice
(Notes: about 1 lemon)
15
ml
apple cider vinegar
(Notes: raw, unfiltered)
1
clove
garlic
(Notes: crushed or grated)
1/2
tsp
sea salt
(Notes: adjust to taste)
1/4
tsp
freshly ground black pepper
1
tsp
fresh thyme
(Notes: finely chopped, optional)
Instructions
Step 1
In a medium bowl, combine the Dijon mustard, wholegrain mustard, Manuka honey, lemon juice, apple cider vinegar and crushed garlic. Whisk until the honey dissolves and the mixture is smooth.
Tip: Use a microplane for the garlic if you want a milder, evenly distributed garlic flavour.
Step 2
While whisking vigorously, slowly drizzle in the extra-virgin olive oil to create an emulsion. Continue until the dressing is thickened and glossy.
Tip: For a foolproof emulsion, put all ingredients in a jar, seal and shake vigorously for 30–45 seconds.
Step 3
Season with sea salt and freshly ground black pepper, then fold in the chopped thyme. Taste and adjust acidity or sweetness with more lemon or Manuka honey as needed.
Tip: Add a splash more olive oil if the dressing seems too tart — balance is key.
Step 4
Let the dressing rest at room temperature to allow flavours to marry before serving.
Tip: Resting improves depth — this dressing is even better after 10 minutes.
Timing: PT10M
Step 5
Give the dressing a final whisk or shake and serve over mixed salad leaves, grain bowls or steamed vegetables. Store leftovers in an airtight jar in the fridge for up to 7 days; bring to room temperature and shake before using.
Tip: If the dressing solidifies in the fridge, leave for a few minutes at room temp and shake to re-emulsify.