Basic Vinaigrette (cooks Garden)

This is quite essential for maintaining the purity of doctrine and for guarding the holiness of the sacraments. Churches that are lax in discipline are bound to discover sooner or later within their circle an eclipse of the light of the truth and an abuse of that which is holy. Hence a Church that would remain true to her ideal in the measure in which this is possible on earth, must be diligent and conscientious in the exercise of Christian discipline. The Word of God insists on proper discipline in the Church of Christ (Mt. 18:18; 1 Cor. 5:1-5, 13; 14:33, 40; Rev. 2:14, 15, 20).

Louis Berkhof

CATEGORY	CUISINE	TAG	YIELD
	Sami	Salads, Sauces	1	Cup

INGREDIENTS

2	T	Red wine vinegar
		good quality
2	t	Dijon mustard
1		Garlic clove, crushed
6	T	Olive oil

INSTRUCTIONS

In a small bowl, make a paste of the vinegar, the mustard and the
garlic. Begin whisking in the oil a few drops at a time, then in a
thin stream, until all the oil has been added and the mixture is
emulsified. Season to taste with salt and pepper.  Voila!  Make a
delicious variation by substituting balsamic vinegar and honey
mustard.  From: The Cook's Garden catalog - Spring/Summer 1993 (page
65)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 729 Calories From Fat: 720 Total Fat: 81.4g Cholesterol: 0mg Sodium: 129.2mg Potassium: 25.4mg Carbohydrates: <1g Fiber: <1g Sugar: 0g Protein: <1g