Manuka Lemon & Thyme Dressing
A bright, NZ-inspired salad dressing sweetened with Manuka honey
A zesty, emulsified dressing pairing tangy lemon and apple cider vinegar with the floral depth of New Zealand Manuka honey and fresh thyme. Perfect for leafy salads, roasted vegetables or as a glaze for grilled veg and fish.
Timing
Cook Time: PT0S
Prep Time: PT15M
Rest Time: PT30M
Total Time: PT45M
Active Time: PT15M
Ingredients
3
tbsp
Manuka honey
(Notes: use UMF 10+–15+ for flavour; room temperature so it blends)
2
tbsp
Dijon mustard
(Notes: helps emulsify and adds tang)
3
tbsp
apple cider vinegar
(Notes: or white wine vinegar)
1/3
cup
extra virgin olive oil
(Notes: slowly added to create an emulsion)
1
tbsp
fresh lemon juice
(Notes: about 1 lemon)
1
tsp
lemon zest
(Notes: finely grated for bright aroma)
1
clove
garlic
(Notes: minced or grated)
1
tsp
fresh thyme leaves
(Notes: or 1/2 tsp dried thyme)
1/2
tsp
sea salt
(Notes: adjust to taste)
1/4
tsp
freshly ground black pepper
Instructions
Step 1
Combine the Manuka honey and Dijon mustard in a medium mixing bowl. Whisk until smooth and slightly runny.
Tip: If your honey is thick, warm the jar briefly in a bowl of hot water so it loosens and blends easily.
Timing: PT1M
Step 2
Add the apple cider vinegar, lemon juice, lemon zest and minced garlic. Whisk thoroughly to integrate the acids with the honey-mustard base.
Tip: Use fresh lemon juice for brightness; bottled juice lacks the aromatic oils from the zest.
Step 3
Very slowly stream in the extra virgin olive oil while whisking constantly to create a stable emulsion. Continue until the dressing is glossy and slightly thickened.
Tip: For a quicker emulsification, use a small blender or immersion blender, pulsing until combined.
Step 4
Stir through the chopped thyme, salt and pepper. Taste and adjust seasoning—add a little more lemon for tang or a dash more Manuka honey for sweetness.
Tip: Add salt gradually; it enhances the honey's flavour without overpowering the lemon.
Step 5
Transfer the dressing to a jar, seal and refrigerate for at least 30 minutes to let flavours meld and the dressing thicken slightly.
Tip: Allowing the dressing to rest improves depth of flavour — make ahead for at least 2 hours if using for a dinner party.
Timing: PT30M
Step 6
Shake or whisk again before serving. Use on mixed green salads, roasted vegetables, or as a glaze for grilled vegetables or fish.
Tip: Store in the fridge for up to 7 days. Bring to room temperature and re-whisk before serving if it firms up.