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Yield:
1
Ingredients:
Instructions:
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. Email this Recipe:
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