Manuka Honey Lemon Vinaigrette with Thyme
A bright, floral dressing that elevates salads and roasted veg with certified Manuka honey
This quick and versatile vinaigrette balances zesty lemon and tangy vinegar with the floral depth of Manuka honey. Perfect for green salads, roasted vegetables or as a finishing drizzle for grilled fish or chicken. No cooking required — just whisk and rest for ten minutes to let the flavours marry.
Timing
Cook Time: PT0S
Prep Time: PT5M
Rest Time: PT10M
Total Time: PT15M
Active Time: PT5M
Ingredients
3
tbsp
Manuka honey
(Notes: Use UMF/MGO-certified Manuka honey for best flavour)
3
tbsp
extra virgin olive oil
(Notes: Cold-pressed for a bright flavour)
2
tbsp
fresh lemon juice
(Notes: About 1 medium lemon, strained)
1
tbsp
sherry vinegar
(Notes: Can substitute white wine vinegar)
1
tsp
Dijon mustard
(Notes: Helps emulsify the dressing)
1
clove
garlic
(Notes: Finely minced or grated)
1/2
tsp
sea salt
(Notes: Adjust to taste)
1/4
tsp
freshly cracked black pepper
(Notes: Or to taste)
1
tsp
fresh thyme leaves
(Notes: Or 1/2 tsp dried thyme; optional but recommended)
Instructions
Step 1
In a medium bowl, whisk together the Manuka honey, Dijon mustard, lemon juice and sherry vinegar until smooth.
Tip: If the honey is very thick, warm the jar in a bowl of warm water to loosen it, but avoid heating above 40°C to preserve active compounds.
Timing: PT1M
Step 2
While whisking continuously, slowly drizzle in the extra virgin olive oil to create an emulsion. Whisk vigorously until pale and slightly thickened.
Tip: For an even creamier emulsion, use a small food processor or jar with a tight lid and shake vigorously.
Timing: PT1M
Step 3
Stir in the minced garlic, fresh thyme leaves, sea salt and cracked black pepper. Taste and adjust seasoning — add more Manuka honey for sweetness or a splash more vinegar for acidity.
Tip: Balance is key: the dressing should be bright with a noticeable honey finish but not cloying.
Timing: PT30S
Step 4
Transfer the vinaigrette to a small jar, seal and refrigerate for 10 minutes to allow the flavours to marry.
Tip: Give the jar a quick shake before serving to re-emulsify.
Timing: PT10M
Step 5
Serve over mixed salad leaves, roasted carrots and fennel, or drizzle over grilled chicken or fish as a finishing glaze.
Tip: Store leftovers in the fridge for up to 5 days; bring to room temperature and shake before using.
Timing: PT0S