Tip:
Highlight text to annotate it
X
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.