This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.
- Contributed by Catsrecipes Y-Group
- ½ teaspoon Dijon-style mustard
- 3 tablespoons white wine vinegar
- 1 teaspoon salt
- ⅓ cup olive oil
- 2 teaspoons minced fresh parsley leaves
- 1 hard boiled egg