1/2 teaspoon dijon-style mustard
3 tablespoon white-wine vinegar
1/3 cup Olive oil
2 teaspoon 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.
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