Rioja Red Wine Vinaigrette
Author: Kitchens
  • 1/2 bottle of Rioja red wine
  • 1 Tablespoon Dijon mustard
  • 1/2 Cup olive oil
  1. In a saucepan, reduce Rioja until it reaches a syrup consistency.
  2. In a food processor, place reduced red wine and Dijon mustard. With motor running, slowly add olive oil until emulsified.
  3. Season to taste with salt and pepper.
  4. Serve drizzled over lamb skewers.
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