French vinaigrette with hard-boiled egg

2 servings

Ingredients

Quantity	Measure	Ingredient
½	teaspoon	Dijon-style mustard
3	tablespoons	White-wine vinegar
⅓	cup	Olive oil
2	teaspoons	Minced fresh parsley leaves
1		Hard-boiled large egg

Directions

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.