Yield: 2 servings
Measure | Ingredient |
---|---|
½ teaspoon | Dijon-style mustard |
3 tablespoons | White-wine vinegar |
⅓ cup | Olive oil |
2 teaspoons | Minced fresh parsley leaves |
1 \N | Hard-boiled large egg |
In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the parsley. Halve the egg lengthwise, reserving one half for another use, force the remaining half through a coarse sieve into the bowl, and stir the vinaigrette until it is combined well. Makes about ⅔ cup.