Name: Walnut Oil Vinaigrette
Ingredients: 1/2 c Walnut oil; 1/2 ts Minced garlic; 1/2 c Rich chicken stock; defatted; (or 1/2 cup shellfood stock); 2 ts White wine Worcestershire sauce; 3 tb Dijon mustard; 1 ts Sherry vinegar; 1 tb Chopped fresh parsley; 1 tb Chopped fresh chives; 1 tb Chopped fresh dill or tarragon; Kosher Salt; to taste; Freshly ground black pepper; to taste

The Gospel is the good news of pardon to the guilty; and it enters into no calculations, in regard to the different degrees of guilt in those whom it addresses. It reveals an atonement sufficient for all; and every sinner of the human race is commanded to receive it as a faithful saying, and worthy of all acceptation, that Jesus Christ came into the world to save the chief of sinners. The Gospel does not teach us how to lay a foundation for ourselves, but informs us of the sure foundation which God has laid in Zion, upon which all are equally invited and commanded to build their hopes, without any apprehensions of being upbraided for their past conduct by their gracious Creator.

James Haldane

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Ckright3	1	servings

INGREDIENTS

1/2	c	Walnut oil
1/2	ts	Minced garlic
1/2	c	Rich chicken stock; defatted
		(or 1/2 cup shellfood stock)
2	ts	White wine Worcestershire sauce
3	tb	Dijon mustard
1	ts	Sherry vinegar
1	tb	Chopped fresh parsley
1	tb	Chopped fresh chives
1	tb	Chopped fresh dill or tarragon
		Kosher Salt; to taste
		Freshly ground black pepper; to taste

INSTRUCTIONS

In a blender or food processor, combine the walnut oil, garlic, stock,
Worcestershire sauce, mustard and vinegar. Blend until fully combined and
creamy. Transfer to a bowl. Whisk in the herbs and add salt and pepper to
taste. Store the vinaigrette, covered and refrigerated, for up to 3 days.
Bring to room temperature before using. This recipe yields 1 1/4 cups of
vinaigrette.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9622 broadcast 07-24-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-07-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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