In mixing bowl combine all ingredients well. Season to taste with salt and freshly ground pepper.
Yield: 4 servings Rioja Red Wine Vinaigrette:
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, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : GRILLIN' & CHILLIN' SHOW #GR3620
Posted to MC-Recipe Digest V1 #234
Date: Tue, 1 Oct 1996 23:57:56 -0400 (EDT)
From: Chuck Tapping <ctapping@usit.net>
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