Yield: 1 Servings
|½ \N||Bottle 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.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on Jun 2, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3620 Posted to MC-Recipe Digest V1 #673 by 4paws@... (Shermeyer-Gail) on Jul 15, 1997