Zesty Manuka Honey & Dijon Dressing
A bright, velvety dressing using New Zealand manuka honey for natural sweetness and depth
A versatile citrus mustard dressing that balances tart lemon and apple cider vinegar with the floral, rich sweetness of manuka honey. Perfect for green salads, grain bowls or as a glaze for grilled veg or chicken. Make ahead and chill for best flavour.
Timing
Cook Time: PT0M
Prep Time: PT15M
Rest Time: PT30M
Total Time: PT45M
Active Time: PT15M
Ingredients
3
tbsp
Manuka honey
(Notes: use a UMF/MGO-rated manuka for best flavour)
2
tbsp
Dijon mustard
(Notes: smooth or wholegrain both work)
120
ml
extra virgin olive oil
(Notes: cold-pressed for brightness)
40
ml
fresh lemon juice
(Notes: about 1 medium lemon)
1
tbsp
apple cider vinegar
(Notes: adds tang and sharpness)
1
clove
garlic
(Notes: finely minced or grated)
1/2
tsp
fine sea salt
(Notes: adjust to taste)
1/4
tsp
freshly ground black pepper
(Notes: or to taste)
2-3
tbsp
cold water
(Notes: to loosen dressing if required)
1
tbsp
fresh tarragon or parsley
(Notes: finely chopped, optional)
Instructions
Step 1
In a medium bowl combine the manuka honey and Dijon mustard. Whisk until the honey is completely incorporated and the mixture is smooth.
Tip: Warm the honey slightly (10–15 seconds in a microwave) if it is very thick so it blends more easily.
Step 2
Add the lemon juice and apple cider vinegar to the honey-mustard mixture and whisk to combine. Taste for acidity and sweetness balance.
Tip: Use freshly squeezed lemon juice for the cleanest flavour; adjust quantity to suit your taste and the tartness of the lemons.
Step 3
Slowly drizzle in the olive oil while whisking vigorously to form an emulsion. Continue until the dressing is glossy and slightly thickened.
Tip: If you have a small blender or an immersion blender, blitzing for 10–20 seconds creates a very stable emulsion.
Step 4
Stir in the minced garlic, chopped herbs (if using), salt and pepper. If the dressing is too thick, whisk in cold water 1 tablespoon at a time until you reach the desired consistency.
Tip: Add water gradually — a thinner dressing coats greens more lightly and is good for large salads.
Step 5
Transfer the dressing to a sealed jar and refrigerate for at least 30 minutes to allow the flavours to meld.
Tip: Making the dressing a few hours ahead or the night before enhances flavour — give it a good shake before using.
Timing: PT30M
Step 6
Shake or whisk again just before serving. Use to dress mixed greens, roasted vegetable salads, grain bowls or as a finishing glaze for grilled chicken or salmon.
Tip: Store in the fridge for up to 7 days; bring to room temperature and re-emulsify by shaking if the oil separates.