2 cup water
6 – 8 dried chiles OR 1/2 medium ancho chili
1/4 cup red wine
1 teaspoon dry mustard
1 glove of garlic
1/4 cup light olive oil
Boil the water, adding the chilis. Boil for 5 minutes and drain. Remove the stems and remove from heat. Cool.
Add this to a blender and add the following: vinegar, mustard, and garlic. Blend until the chiles are finely chopped. On low speed, gradually add the oil. Blend until smooth and creamy.