CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dressing-, Sal |
1 |
Servings |
INGREDIENTS
1/2 |
|
Bottle rioja red wine |
1 |
tb |
Dijon mustard |
1/2 |
c |
Olive oil |
INSTRUCTIONS
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 MC-Recipe Digest V1
#673 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
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