Rioja red wine vinaigrette

Yield: 4 servings

Measure Ingredient
½ \N Bottle of Rioja red wine
1 tablespoon Dijon mustard
½ cup Olive oil

In a saucepan, reduce Rioja until it reaches a syrup consistency. In a food processor, place reduced red wine and Dijon mustard. With motor running, slowly add olive oil until emulsified. Season to taste with salt and pepper. Serve drizzled over lamb skewers.


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