Zesty Manuka Lemon & Mustard Dressing
A bright, trending dressing using MGO-rich Manuka honey for depth and balance
A vibrant, emulsified lemon and mustard dressing sweetened with Manuka honey. Perfect for leafy salads, roasted vegetables or as a glaze for fish and chicken. Uses high-MGO Manuka for a pronounced honey flavour and subtle medicinal warmth.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
3
tbsp
Manuka honey
(Notes: Use MGO 400+ (UMF ~15+) for a robust flavour; warm slightly if too thick)
2
tbsp
Dijon mustard
(Notes: Helps emulsify and adds tang)
1
tbsp
Wholegrain mustard
(Notes: Optional for texture and seeds)
2
tbsp
Apple cider vinegar
(Notes: Or use white wine vinegar)
2
tbsp
Fresh lemon juice
(Notes: About 1 small lemon; adds brightness)
1
tsp
Lemon zest
(Notes: Finely grated for extra citrus aroma)
120
ml
Extra virgin olive oil
(Notes: Slowly whisk in to create a stable emulsion)
1
clove
Garlic
(Notes: Finely minced or grated)
1/2
tsp
Sea salt
(Notes: Adjust to taste)
1/4
tsp
Freshly ground black pepper
1
tbsp
Fresh parsley or thyme
(Notes: Finely chopped; thyme gives an earthy note)
Instructions
Step 1
In a medium bowl or jar combine the Manuka honey, Dijon mustard, wholegrain mustard, apple cider vinegar, lemon juice, lemon zest and minced garlic.
Tip: If your Manuka honey is thick, warm the jar briefly in a bowl of hot water so it blends smoothly.
Step 2
Whisk the mixture briskly while slowly drizzling in the extra virgin olive oil until the dressing is glossy and emulsified. Alternatively, add all ingredients to a lidded jar and shake vigorously for 30–45 seconds.
Tip: For a creamier emulsion use a small hand blender or an immersion blender for 10–15 seconds.
Timing: PT45S
Step 3
Season with sea salt and freshly ground black pepper, then stir through the chopped parsley or thyme. Taste and adjust balance — add more lemon for acidity or a little extra Manuka honey for sweetness.
Tip: Balance is key: Manuka honey adds depth, so tweak in small increments until the flavour sings.
Step 4
Let the dressing rest in the fridge for at least 15 minutes to allow flavours to meld before serving.
Tip: Resting mellows the raw garlic and allows citrus and honey to integrate for a rounder flavour.
Timing: PT15M
Step 5
Shake or whisk again before serving. Drizzle over mixed green salads, roasted beets and goat cheese, steamed vegetables, or use as a glaze for grilled fish or chicken.
Tip: Store chilled in an airtight jar for up to 7 days; bring to room temperature and re-emulsify by shaking before using.