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French Vinaigrette with Hard-boiled Eggs

A vinaigrette dressing made with mustard, vinegar, salt, olive oil, parsley, and hard-boiled eggs.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Olive and parsley match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,649 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

French Vinaigrette with Hard-boiled Eggs

Ingredients

Directions

  1. In a bowl, whisk together mustard, vinegar, and salt.

  2. Add oil in a stream and whisk until emulsified.

  3. Stir in parsley.

  4. Force egg through a coarse sieve into the bowl.

  5. Stir the vinaigrette until it is combined well.

Nutrition, whole recipe (rough)

204Calories
7 gProtein
19 gFat
1 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + olivetop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Mustard + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together2,588 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Vinegar + olivetop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dijon-style mustard
Helps hold the oil and vinegar together as a stable emulsion.
White-wine vinegar
Adds acidity that brightens the dressing and balances the rich oil.
Olive oil
Provides the fat that forms the body and mouthfeel of the vinaigrette.
Hard boiled egg
Mashed through the sieve, it thickens the dressing and adds richness.

The step that matters

Add oil in a stream and whisk until emulsified. Adding the oil slowly while whisking breaks it into tiny droplets held in suspension by the mustard. Pouring it in too fast lets it separate back out into a greasy, unstable dressing.

Swap the parsley

How well each one fits the dish's main ingredients (mustard, wine, vinegar, olive, egg):

  1. Tarragonfits better
  2. Capersfits better
  3. Garlicfits better
  4. Parsleythe original

Fit is the average pairing score against mustard, wine, vinegar, olive, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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