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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a medium glass or nonreactive bowl, whisk together all the ingredients, except the oil. Gradually whisk in the oil. Use immediately or cover with plastic wrap and store in the refrigerator for up to 1 day.
Yield: 1 1/3 cups
Ingredients:
1/2 Cup(s) Dry white wine
1 Tablespoon(s) Chopped fresh rosemary
1 Tablespoon(s) Chopped fresh oregano
1 Tablespoon(s) Chopped fresh thyme
1 Teaspoon(s) Fennel seeds, crushed
1 Grated lemon zest
2 Garlic cloves, crushed
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Hot red pepper flakes
1/2 Cup(s) Olive oil |
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