The Catalan TableMustard Vinaigrette
A rustic and creamy vinaigrette that combines extra virgin olive oil with the grainy texture of whole grain mustard and the smoothness of hard-boiled eggs.
Ingredients
Measurement units
Ingredients
- 100 mlextra virgin olive oil
- 2 hard eggs
- 2 tablespoonsmustard seeds (old-fashioned)
- 1 tablespoonvinegar
- parsley
- salt
Nutritional Information
Per 100 g
Calories
449 kcal
Protein
6.7 g
Fat
43 g
Carbohydrates
9.5 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Boil the eggs for approximately 10 minutes to make them hard-boiled. Once cooked, cool them under cold water, peel them, and separate the yolks from the whites.
- In a small bowl, add the mustard and gradually incorporate the oil while stirring constantly until a homogeneous mixture is achieved.
- Use a whisk to emulsify the mustard and oil mixture until it has a smooth and creamy texture, about 2-3 minutes.
- Add the crushed egg yolks and finely chopped parsley to the mixture and stir well.
- Emulsify the mixture again with the whisk until all the ingredients are well integrated, an additional 1-2 minutes.
- Finely slice the egg whites with a sharp knife or pass them through a grater and add them to the previous vinaigrette.
Recommendations & Tricks
- To maximize the flavor of parsley, finely chop it just before adding it to the vinaigrette, as the essential oils dissipate quickly into the air.
- When using hard-boiled eggs, make sure to cool them quickly in cold water after boiling to make peeling easier and to keep the yolk well-centered.
- If you want the vinaigrette to have a creamier texture, whisk the ingredients with a fork or hand blender until the oil and other components are fully emulsified.
Original recipe
View or download the original PDF document.