Citrus Aioli Appetizer

Video Transcript

"The next phase in my wonderful chicken skewer dish with three citrus aioli dip, is making the dip. Now aioli is basically a garlic based and mayonnaise or basically oil and egg sauce. So I cheat a little bit to extend it and a lot of people are a little bit afraid of raw egg. So I use my secret, good old fashioned mayonnaise. A good brand and not that fat free stuff. To that I blend a little bit of sour cream, which I think adds a lighter flavor than the heaviness of the mayonnaise. It also will extend your product so that it will go a little bit longer. And if you remember earlier, we squeezed the juice of a lemon, a lime and an orange. And it comes to about a full cup of juices. The last ingredient is capers, which is such a delicious dish. It's just a very small jar goes a long way. And if I had muscles, I would have it open by now. By the way. A little trick, especially if you live alone, to opening a jar or a can. Give it a couple of whacks with the back of your knife. Voila. I'm going to drain the capers. But I'm going to reserve the juices so the capers I don't use, will go right back in the jar along with the juice. Because you want to keep your capers soaked at all times. It retains their pulp and their firmness and their salty brine. I'll be right back to show you the next step."