Walnut Oil Vinaigrette With Herbs

To Paul, the human race is made up of families, and every several organism, the church included, is composed of families, united together by this or that bond. The relation of the sexes in the family follows it therefore into the church. To the feminist movement the human race is made up of individuals; a woman is just another individual by the side of the man; and it can see no reason for any differences in dealing with the two. And, indeed, if we can ignore the great fundamental natural difference of sex, and destroy the great fundamental social unit of the family, in the interest of individualism, there does not seem any reason why we should not wipe out the differences established by Paul between the sexes in the church.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Jash01	1	Servings

INGREDIENTS

1/3	c	Chopped shallots
		or green onions white
		portions only
1	T	Blanched, chopped garlic
1	t	Grated lemon zest
1/2	c	Reduced rich chicken stock
		reduced by 50 percent from
		original
1	T	Fresh lemon juice
2	T	Sherry vinegar
1	T	Dijon mustard
1/2	c	Fragrant walnut oil, to 2/3
		cup
		Salt, to taste
		Freshly-ground black pepper
		to taste
2	T	Chopped fresh herbs
		such as dill tarragon
		parsley chives
		or a combination
1		cups of vinaigrette.

INSTRUCTIONS

Add the shallots, garlic, lemon zest and 1/3 cup reduced stock in a
blender and puree till smooth. Add remaining stock, lemon juice,
vinegar and mustard and with motor running, gradually add walnut oil
to form a smooth creamy vinaigrette. Add more oil if a thicker
vinaigrette is desired. Season to taste with salt and pepper and stir
in herbs. Store covered in refrigerator up to 5 days. This recipe
yields approximately 1  Comments: Use a walnut oil that has a rich
nutty flavor. The best  still seems to come from France. The use of
stock here helps reduce  the fat content a bit and also results in a
"creamy" vinaigrette.  Reduced stocks are a great way generally to
lower the fat in salad  dressings. Try to use a good homemade, unsalted
stock if you can.  Recipe Source: THE JOHN ASH SHOW with John Ash From
the TV FOOD  NETWORK - (Show # JA-9765 broadcast 01-26-1997) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  02-06-1997  Recipe
by: John Ash  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 76 Calories From Fat: 7 Total Fat: <1g Cholesterol: 0mg Sodium: 487.4mg Potassium: 299.3mg Carbohydrates: 17g Fiber: 2.8g Sugar: 4.8g Protein: 2.9g