1/4 c Drained capers

1 Clove Garlic, pressed

1 Shallot, minced

1/2 c Olive oil

1/2 ts Pepper

1 sm Dried Red Chili, sliced

1/2 ts Crushed fennel seed

1 tb White Chianti OR dry white

-wine 2 tb Lemon juice

Makes 3/4 cup. Combine all ingredients in a jar with tight-fitting lid and shake well. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93