Recipe - Rioja Red Wine Vinaigrette (Gc)

One half Bottle rioja red wine
1 tablespoon Dijon mustard
One half 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@netrax.net on Jun 2, 1997

Recipe by: GRILLIN' & CHILLIN' SHOW #GR3620 Posted to MCRecipe Digest V1
#673 by 4paws@netrax.net (ShermeyerGail) on Jul 15, 1997