Ingredients:
- 1/2 bottle of Rioja red wine
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
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.
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