Preparation:
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 McDav |
