Pink Velvet Dressing

2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1 1/4 cups olive oil
1 egg white
1/4 cup chopped parsley
1 tablespoon fresh lemon juice
2 tablespoons dry red wine
Salt and freshly-ground pepper,
    to taste

Combine mustard and vinegar in a blender. Turn on blender at low speed and gradually ad 1/4 cup of the oil. Add egg white and continue mixing. Gradually add remaining oil while blending. Remove from blender and add parsley, lemon juice, red wine and seasonings.