French Vinaigrette with Hard-Boiled Egg
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INGREDIENTS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (30g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 232 | ||
| Calories from Fat: 232 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26.1g | 35 % | |
| Saturated Fat 7.7g | 38 % | |
| Monounsaturated Fat 15.2g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 21.7mg | 7 % | |
| Sodium 87mg | 3 % | |
| Potassium 6.1mg | 0 % | |
| Total Carbohydrate 0.1g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.1g | ||
| Protein 0.2g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 232
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