French vinaigrette with hard-boiled egg
2 servings
Ingredients
| Quantity | 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.