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Vinaigrette sauce

Total Time10 mins
Course: Salad
Servings: 4


  • 3.5 tbsp olive oil
  • 2 tsp yellow mustard
  • 1 pinch ground black pepper
  • 2 pinch salt
  • 1 tbsp finelly chopped parsley
  • 4 tbsp finely chopped shalots
  • 5.5 tbsp red wine vinegar
  • 2 large eggs
  • 1 tbsp pickled shredded cucumber


  • First hard boil the eggs. Drain hot water from pan and run cold water over the eggs. If you crack the eggshells while the eggs are cooling, it will be easier to peel the shells. Let sit in the cold 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.