1/2 cup dry white wine
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
1 teaspoons fennel seeds, crushed
grated zest of 1 lemon
2 garlic cloves, crushed through a press
1/2 teaspoon salt
1/2 teaspoon hot red pepper flakes
1/2 cup olive oil
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. Makes 1 1/3 cups.
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