| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | May 1991 | 1 | servings |
INGREDIENTS
| 1/2 | ts | Dijon-style mustard |
| 3 | tb | White-wine vinegar |
| 1/3 | c | Olive oil |
| 2 | ts | Minced fresh parsley leaves |
| 1 | Hard-boiled large egg |
INSTRUCTIONS
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. Gourmet May 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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