Rioja Red Wine Vinaigrettecondiments, grilling recipes, salads and dressings 1/2 bottle rioja red wine 1 tablespoon Dijon mustard 1/2 cup olive oil salt; to taste freshly ground black pepper; to taste 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. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid |
