Manuka Honey, Miso & Mustard Dressing
A glossy umami-forward dressing that marries the floral warmth of Manuka honey with miso and Dijon — perfect for salads, roasted veg or as a glaze.
Bright, slightly savoury and gently sweet, this Manuka honey dressing is inspired by modern umami trends on social media. Easy to whisk together and versatile — use on leafy salads, roasted vegetables, grain bowls or as a finishing glaze for fish and chicken. Resting the dressing lets the flavours mellow and the Manuka shine through.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT30M
Total Time: PT40M
Active Time: PT10M
Ingredients
3
tbsp
Manuka honey
(Notes: use UMF/ MGO grade indicated below; warmer honey if solid, to loosen)
1
tbsp
white miso paste
(Notes: adds umami and depth)
1
tbsp
Dijon mustard
(Notes: for emulsification and tang)
2
tbsp
apple cider vinegar
(Notes: or rice vinegar for a milder tang)
6
tbsp
extra virgin olive oil
(Notes: or avocado oil for a lighter flavour)
1
tsp
toasted sesame oil
(Notes: adds a nutty note — optional)
1
clove
garlic
(Notes: finely grated or minced)
1
tsp
lemon zest
(Notes: fresh zest brightens the dressing)
to taste
sea salt and cracked black pepper
(Notes: season gradually)
1-2
tbsp
cold water
(Notes: to loosen to desired consistency)
1
tbsp
finely chopped chives or parsley
(Notes: optional finish)
Instructions
Step 1
In a medium bowl, whisk together the miso paste, Dijon mustard, Manuka honey, apple cider vinegar, grated garlic and lemon zest until smooth.
Tip: Warm the Manuka honey slightly (set jar in warm water) if it’s thick to help it combine evenly.
Step 2
While whisking constantly, slowly drizzle in the extra virgin olive oil to emulsify the dressing. Once incorporated, whisk in the toasted sesame oil if using.
Tip: Pour the oil in a thin steady stream and keep whisking for a stable emulsion.
Step 3
Taste and season with sea salt and cracked black pepper. If the dressing is too thick, whisk in cold water, 1 tablespoon at a time, until you reach the desired pourable consistency.
Tip: Adjust acidity with a splash more vinegar or lemon juice if it needs brightness.
Step 4
Cover and refrigerate for at least 30 minutes to allow the flavours to meld and the Manuka honey to infuse the dressing.
Tip: Resting also helps the miso mellow and prevents a sharp fermented edge.
Timing: PT30M
Step 5
Give the dressing a final whisk, stir through the chopped chives or parsley if using, and serve over mixed leaves, roasted vegetables, grain bowls or as a glaze for grilled fish or chicken.
Tip: Use as a finishing glaze: brush on protein in the last 2–3 minutes of cooking for a glossy Manuka-sweet finish.