Instructions: In a medium-size nonstick skillet, heat 1 tablespoon olive oil. Add shallots and garlic, and saute 2 minutes or until shallots are translucent and garlic is fragrant. Add 1/4 cup vinegar and boil until reduced by half. Add broth and boil 2 minutes. Stir in remaining oil and vinegar, red pepper, salt, and black pepper.

Yield: "1 1/2 cups"

Start to Finish Time:
"0:30"

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