Vinaigrette Sauce

Method

First hard boil the eggs. Drain hot water from pan and run cold water over the eggs. If you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool. Peel the eggs.


Finely chop shallots, parsley, eggs and put them in a bowl. Add salt, pepper, mustard, oil, vinegar and grated cucumbers.

NUTRITIONAL VALUES (1,4 to 1,6 PAL which corresponds to moderate activity of an office job)
WOMAN
Calories 8% RDA,
Protein 11% RDA,
Fats 20% RDA,
Cholesterol 35% RDA,
Carbs 1% RDA,
Sugar 0% RDA,

MAN
Calories 6% RDA,
Protein 8% RDA,
Fats 15% RDA,
Cholesterol 35% RDA,
Carbs 1% RDA,
Sugar 0% RDA.

Ingredients

Olive Oil 3½Tbsp
Yellow Mustard 2Tsp
Black Ground Pepper 1Pinch
Salt 2Pinch
Finely Chopped Parsley 1Tbsp
Finely Chopped Shallots 4Tbsp
Red Wine Vinegar 5½Tbsp
Eggs 2Large
Pickled Cucumber 50g

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