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1/2 ts Dijon-style mustard 2 ts Minced fresh parsley
3 tb White-wine vinegar -leaves
1/3 c Olive oil 1 Hard-boiled large egg
2 servings
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
2/3 cup.
3 tb White-wine vinegar -leaves
1/3 c Olive oil 1 Hard-boiled large egg
2 servings
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
2/3 cup.
