Manuka Lemon & Mustard Vinaigrette
A bright, slightly sweet dressing featuring New Zealand Manuka honey — perfect for leafy salads or roasted veg
A modern, social-media-friendly vinaigrette that balances tangy lemon and sherry vinegar with the rich, herbal sweetness of Manuka honey and wholegrain mustard. Quick to make, great for meal-prep, and keeps well in the fridge.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT30M
Total Time: PT40M
Active Time: PT10M
Ingredients
3
tbsp
manuka honey
(Notes: mildly warm so it pours easily)
3
tbsp
extra virgin olive oil
(Notes: good-quality, fruity)
2
tbsp
fresh lemon juice
(Notes: about 1 large lemon)
1
tbsp
sherry vinegar
(Notes: or apple cider vinegar)
1
tbsp
wholegrain mustard
(Notes: adds texture and tang)
1
small
shallot
(Notes: finely diced)
1
clove
garlic
(Notes: crushed or grated)
to taste
sea salt and freshly ground black pepper
(Notes: adjust to preference)
1
tsp
finely chopped fresh thyme or parsley
(Notes: optional, for freshness)
Instructions
Step 1
Warm the Manuka honey slightly if it's very thick so it pours easily (place jar in a bowl of warm water for 1–2 minutes). Finely dice the shallot and grate the garlic.
Tip: Warming the honey a little helps it blend evenly without losing its beneficial properties.
Timing: PT2M
Step 2
In a medium bowl, whisk together the lemon juice, sherry vinegar, wholegrain mustard, warmed Manuka honey, diced shallot and crushed garlic until smooth.
Tip: Whisk vigorously to start the emulsion before adding oil.
Step 3
Slowly drizzle in the olive oil while continuing to whisk in a steady stream until the dressing is emulsified and slightly thickened. Season with sea salt and black pepper and stir through the chopped thyme or parsley if using.
Tip: Use a small jar with a lid and shake vigorously if you prefer less washing up.
Step 4
Taste and adjust balance — add a little more lemon for brightness, more Manuka honey for sweetness, or extra mustard for bite.
Tip: Dressing will taste slightly sharper straight away; chilling rounds the flavours.
Step 5
Cover and refrigerate for at least 30 minutes to let the shallot mellow and the flavours meld. Shake or whisk briefly before serving. Keeps in the fridge for up to 7 days; bring to room temperature and re-emulsify before using.
Tip: If the oil solidifies a little in the fridge, warm the jar briefly in a bowl of warm water and shake.
Timing: PT30M