Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  bottle        rioja red wine
   1      tablespoon    Dijon mustard
     1/2  cup           olive oil
                        salt -- to taste
                        freshly ground black pepper -- to taste

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