Lemon & Tarragon Manuka Honey Wholegrain Dressing
Zesty wholegrain mustard dressing sweetened with New Zealand Manuka honey — perfect for salads, roast veg and grilled fish
A bright, emulsified dressing that balances the floral sweetness of Manuka honey with lemon and wholegrain mustard. Trend-forward and versatile — great on mixed greens, baby potatoes or as a glaze for roasted vegetables and fish.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT10M
Ingredients
3
tbsp
manuka honey
(Notes: room temperature; see Manuka details below)
2
tbsp
wholegrain mustard
(Notes: adds texture and depth)
3
tbsp
extra virgin olive oil
(Notes: use a good quality NZ olive oil)
2
tbsp
apple cider vinegar
(Notes: or white wine vinegar)
1
tbsp
fresh lemon juice
(Notes: about 1 small lemon)
1
tsp
lemon zest
(Notes: finely grated for bright flavour)
1
small
shallot
(Notes: finely minced)
1
tbsp
fresh tarragon
(Notes: finely chopped; swap for dill if preferred)
to taste
sea salt & freshly ground black pepper
(Notes: adjust seasoning before serving)
Instructions
Step 1
In a medium bowl combine the Manuka honey, wholegrain mustard, apple cider vinegar, lemon juice, lemon zest and the finely minced shallot.
Tip: If your Manuka honey is very thick, warm the jar briefly (20–30 seconds) in hot water to loosen it — that helps with emulsification.
Step 2
Whisk the mixture briskly while slowly pouring in the extra virgin olive oil in a thin, steady stream until the dressing thickens and becomes glossy.
Tip: Use a small balloon whisk or place ingredients in a jar and shake vigorously for an easy one‑jar method.
Timing: PT02M
Step 3
Stir through the chopped tarragon and season with sea salt and freshly ground black pepper. Taste and adjust acidity with a little extra lemon juice or vinegar if needed.
Tip: Tarragon brings an anise-like lift — start with less and add more to suit your taste.
Step 4
Transfer the dressing to a sealed jar and rest in the refrigerator for 10 minutes to let the flavours meld and the shallot mellow.
Tip: The dressing will thicken slightly when chilled; whisk or shake before serving to restore the emulsion.
Timing: PT10M
Step 5
Serve drizzled over mixed salad leaves, warm roasted vegetables, new potatoes or as a light glaze for grilled fish or chicken. Store refrigerated for up to 7 days and shake well before use.
Tip: This dressing also works as a finishing glaze for salmon: brush on in the last 2–3 minutes of cooking for a glossy finish.