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Rioja Red Wine Vinaigrette

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Ingredients 4 ingredients

  1. 1 tablespoon Dijon mustard
  2. 1/2 bottle rioja red wine
  3. 1/2 cup olive oil
  4. salt -- to taste freshly ground black pepper -- to taste
Contains MustardSulphites Read from the ingredients, not verified. Check labels.

Method

  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.
  5. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Food processor
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Bobby Flay and Jack McDavid. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/On_The_Grill_4/GRILL_4.MXP), file Recipes/www.grassrootsrecipes.com/BillWight/On_The_Grill_4/GRILL_4.MXP in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.