Vinaigrette Sauce


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)
Calories 8% RDA,
Protein 11% RDA,
Fats 20% RDA,
Cholesterol 35% RDA,
Carbs 1% RDA,
Sugar 0% RDA,

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


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

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