Instructions: Toss the shallots with the melted butter. Heat a saute pan over medium heat.

Add shallots and saute until they are caramelized, tossing or stirring constantly, about 10 minutes. Refrigerate until cool.

Combine the shallots, vinegar, lemon juice and fennel seeds in the bowl of a food processor or blender. Process until smooth and then slowly drizzle in the olive oil. Season to taste with salt and pepper. Chill until needed.

Makes 1 1/2
cups.

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