Skip to main content
Epicurious
Gourmet

French Vinaigrette with Hard-Boiled Egg

1.3

(1)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Makes about 2/3 cup

Ingredients

1/2 teaspoon Dijon-style mustard
3 tablespoons white-wine vinegar
1/3 cup olive oil
2 teaspoons minced fresh parsley leaves
1 hard-boiled large egg

Preparation

  1. 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.

TagsSalad DressingSaladCondimentParsleyHerbs & SpicesVegetarianDairy FreeGluten FreeNut FreeQuickEasyNo-CookGourmet
Read More
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Homemade Whipped Cream
Fluffier, fresher, and fancier than anything from a tub or can.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!