| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
May 1991 |
1 |
Servings |
INGREDIENTS
| 1/2 |
t |
Dijon-style mustard |
| 3 |
T |
White-wine vinegar |
| 1/3 |
c |
Olive oil |
| 2 |
t |
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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