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