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Mustard 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.
sauce
vegetarian
side
salad
appetizer
cold
Ingredients
Servings:
4

Ingredients

  • 100 mlextra virgin olive oil
  • 2 hard eggs
  • 2 tablespoonsmustard seeds (old-fashioned)
  • 1 tablespoonvinegar
  • parsley
  • salt
Nutritional Information

Per Serving (Approx.)

Calories
299 kcal
Protein
7 g
Fat
31 g
Carbohydrates
1 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

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.