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.

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