Zesty Manuka Honey & Dijon Dressing
A bright, gut-friendly dressing sweetened with New Zealand Manuka honey
A versatile, emulsified dressing combining Manuka honey, Dijon mustard and lemon for salads, roasted veg or grain bowls. Quick to make and keeps well in the fridge.
Timing
Cook Time: PT0M
Prep Time: PT10M
Total Time: PT10M
Active Time: PT10M
Ingredients
3
tablespoons
manuka honey
(Notes: use UMF 10–15 for flavour; room temperature so it mixes easily)
2
tablespoons
Dijon mustard
(Notes: smooth Dijon for best emulsification)
60
ml
extra virgin olive oil
(Notes: good-quality, fruity)
60
ml
neutral oil
(Notes: e.g., avocado or grapeseed to balance flavour)
30
ml
fresh lemon juice
(Notes: about 1 lemon; can substitute apple cider vinegar for a tangier note)
1
clove
garlic
(Notes: finely grated or crushed)
1
teaspoon
lemon zest
(Notes: finely grated for bright aroma)
1/2
teaspoon
sea salt
(Notes: adjust to taste)
1/4
teaspoon
freshly ground black pepper
1
tablespoon
chopped fresh thyme
(Notes: optional, or use parsley or chives)
to taste
cold water
(Notes: to thin dressing if needed)
Instructions
Step 1
In a medium mixing bowl, combine the Dijon mustard, grated garlic, lemon zest and lemon juice. Whisk briefly to combine.
Tip: Grating the garlic into the lemon juice helps mellow the raw edge and distributes flavour evenly.
Timing: PT2M
Step 2
Add the Manuka honey and sea salt to the bowl. Whisk until the honey dissolves and the mixture is smooth.
Tip: If your Manuka honey is firm, warm the jar briefly in hot water to loosen it first.
Timing: PT2M
Step 3
Slowly stream in the extra virgin olive oil and neutral oil while whisking constantly to create an emulsion. Continue until the dressing is thick and glossy.
Tip: Use a steady, thin stream of oil and vigorous whisking for a stable emulsion; a small immersion blender works well too.
Timing: PT3M
Step 4
Stir through the chopped thyme and freshly ground black pepper. Taste and adjust seasoning, adding a splash of water to loosen if you prefer a thinner dressing.
Tip: Adjust acidity with a touch more lemon juice if it tastes too sweet.
Timing: PT1M
Step 5
Transfer to a sterilised jar, seal and refrigerate. Shake or whisk before serving. Keeps for up to 7 days refrigerated.
Tip: Serve over mixed salad greens, roasted carrots and parsnips, or as a dressing for grain bowls and grilled veg.
Timing: PT0M