French Vinaigrette With Hard-Boiled Egg

This classic French vinaigrette elevates a simple dressing into a rich, creamy sauce by incorporating hard-boiled egg. The combination of sharp white-wine vinegar, tangy Dijon mustard, and fruity olive oil creates a balanced flavor profile that coats salads beautifully. The addition of the egg not only thickens the consistency but also adds a subtle richness and depth. Fresh parsley provides a bright, herbal finish. This versatile dressing is perfect for green salads, roasted vegetables, or as a dip for crusty bread. It comes together quickly but offers a sophisticated taste that feels homemade and elegant.

Cuisine: French

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 179.6

Dietary: Gluten-free, Vegetarian

Description

This classic French vinaigrette elevates a simple dressing into a rich, creamy sauce by incorporating hard-boiled egg. The combination of sharp white-wine vinegar, tangy Dijon mustard, and fruity olive oil creates a balanced flavor profile that coats salads beautifully. The addition of the egg not only thickens the consistency but also adds a subtle richness and depth. Fresh parsley provides a bright, herbal finish. This versatile dressing is perfect for green salads, roasted vegetables, or as a dip for crusty bread. It comes together quickly but offers a sophisticated taste that feels homemade and elegant.

Ingredients

1/2 teaspoon Dijon-style mustard
3 tablespoon White-wine vinegar
1/3 cup Olive oil
1 large Hard-boiled egg
2 teaspoon Minced fresh parsley
1 pinch Salt to taste

Directions

1
Place the large egg in a small saucepan and cover with cold water.
2
Bring the water to a boil over high heat, then cover and remove from heat.
3
Let the egg sit in the hot water for 10 minutes to cook through.
4
Drain the hot water and run cold water over the egg to cool it completely.
5
Peel the egg and halve it lengthwise.
6
Discard one half of the egg, reserving the other half for the vinaigrette.
7
In a medium bowl, whisk together the Dijon mustard, white-wine vinegar, and salt.
8
Slowly drizzle in the olive oil while whisking continuously until the mixture is emulsified.
9
Force the reserved half of the hard-boiled egg through a coarse sieve into the bowl with the vinaigrette.
10
Stir the egg into the vinaigrette until fully combined and smooth.
11
Stir in the minced fresh parsley until evenly distributed.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 179.6kcal

% Daily Value *
Total Fat 20.0g31%
Saturated Fat 2.8g14%
Cholesterol 0.0mg0%
Sodium 5.5mg1%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother texture, use a fine-mesh sieve when pressing the egg into the dressing.

This vinaigrette is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Stir well before using again.

If you prefer a milder flavor, you can reduce the amount of white-wine vinegar slightly.

Ensure the egg is fully cooled before peeling to prevent the shell from sticking to the white.

Keywords: french, vinaigrette, salad, dressing, egg, hard-boiled, dijon, mustard, olive oil, vinegar, emulsion, creamy, herbs, parsley, classic, side dish, appetizer, lunch, dinner, vegetarian

Read it online: https://www.chefs-mate.com/recipe/french-vinaigrette-with-hard-boiled-egg/