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

Instructions

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.