1 1/2 T. Dry Red Wine

1 1/2 T. Red Wine Vinegar

1 clove Garlic, minced

1 tsp. Dijon Mustard

1/2 tsp. Salt

2 tsp. Brown Sugar

1/2 tsp. Worcestershire

2 T. Tomato Puree

1 Egg, lightly beaten

2 T. EVOO

2 T. Corn Oil

 

Whisk together wine, vinegar, garlic, mustard, salt, sugar, Worcestershire and tomato puree in a small bowl. After salt and sugar are dissolved, slowly whisk in egg and oils.