French Vinaigrette With Hard-boiled Egg

Your focus can be sharpened by the realization that discipline is not you working on your agenda, venting your wrath toward your children; it is you coming as God’s representative, bringing the reproofs of life to your son or your daughter. You only muddy the waters when the bottom line in discipline is your displeasure over their behavior, rather than God’s displeasure with rebellion against His ordained authority.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Eggs	French	May 1991	1	Servings

INGREDIENTS

1/2	t	Dijon-style mustard
3	T	White-wine vinegar
1/3	c	Olive oil
2	t	Minced fresh parsley leaves
1		Hard-boiled large egg

INSTRUCTIONS

In a bowl whisk together the mustard, the vinegar, and salt to taste,
add the oil in a stream, whisking, and whisk the vinaigrette until it
is emulsified. Stir in the parsley. Halve the egg lengthwise,
reserving one half for another use, force the remaining half through  a
coarse sieve into the bowl, and stir the vinaigrette until it is
combined well.  Makes about 2/3 cup.  Gourmet May 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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