Title: French Vinaigrette with Hard-Boiled Egg
Categories: Sauce Dressing
Yield: 2 Servings
| 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 |
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.