2 shallots, peeled and halved

2 cloves garlic, peeled and halved

1/4 teaspoon (1 ml) crushed hot pepper flakes

1 cup (250 ml) canola oil or olive oil

• 3 tablespoons (45 ml) sherry vinegar or
• 3 tablespoons (45 ml) red wine vinegar

In a saucepan, gently heat the shallots, garlic, and pepper in the oil for about 15 minutes or until lightly golden brown. Let cool. Remove the shallots and garlic. Add the vinegar and herbs. Let cool completely.

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