Manuka Honey Lemon-Dijon Vinaigrette
A bright, emulsified dressing featuring New Zealand Manuka honey for depth and balance
A versatile, trending dressing that pairs with leafy salads, roasted vegetables and grain bowls. Manuka honey adds rich floral sweetness while Dijon and lemon give a zesty, balanced punch. Whisk or shake and let it rest for the flavours to marry.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
1
tbsp
manuka honey
(Notes: MGO 260 / UMF 15 recommended for rich flavour)
3
tbsp
extra virgin olive oil
(Notes: Use good-quality oil for a smooth mouthfeel)
2
tbsp
apple cider vinegar
(Notes: Or white wine vinegar for a milder tang)
1
tbsp
Dijon mustard
(Notes: Helps emulsify and adds savoury depth)
1
tsp
lemon zest
(Notes: Finely grated from 1 lemon)
1
tbsp
fresh lemon juice
(Notes: About half a lemon)
1
clove
garlic
(Notes: Finely minced or grated)
1/2
tsp
sea salt
(Notes: Adjust to taste)
1/4
tsp
freshly ground black pepper
1
tsp
finely chopped fresh thyme
(Notes: Optional — use basil for a greener note)
Instructions
Step 1
In a medium bowl or a jar with a lid, combine the Dijon mustard, manuka honey, apple cider vinegar, lemon juice and lemon zest.
Tip: Warm the honey a few seconds in the microwave if it is very thick so it mixes smoothly.
Timing: PT0M
Step 2
Add the minced garlic, sea salt and black pepper, then whisk or shake briskly to combine.
Tip: Use a small whisk or fork for an airy emulsion; if using a jar, shake hard for 20–30 seconds.
Timing: PT0M
Step 3
While whisking continuously, slowly stream in the olive oil to create an emulsion. The dressing should thicken slightly and become glossy.
Tip: If the emulsion starts to separate, add a teaspoon of warm water and whisk again to bring it together.
Timing: PT2M
Step 4
Stir through the chopped thyme. Taste and adjust seasoning — add a little more lemon for brightness, salt for balance, or a tiny extra drizzle of manuka for sweetness.
Tip: Balancing acid, salt and sweet is key; small adjustments make a big difference.
Timing: PT0M
Step 5
Cover and let the dressing rest at room temperature for 15 minutes to allow the flavours to marry.
Tip: Resting mellows the raw garlic and lets honey and lemon integrate for a smoother flavour.
Timing: PT15M
Step 6
Give the dressing a final whisk or shake before serving. Use on mixed leafy salads, roasted veg, grain bowls or as a glaze for warm chicken.
Tip: Store in the fridge up to 5 days. Bring to room temperature and re-whisk before using if it firms up.
Timing: PT0M