Caper Aioli

This aioli is made with mayonnaise, garlic and parsley and has an intense caper flavor because I used not just capers but also a bit of caper brine from the jar. What makes it special is a pinch of cinnamon that works wonders in bringing the intensely salty and sour flavors together. Use it on crab cakes, shrimp or any other seafood.

My ingredient notes:

• The cinnamon may sound counterintuitive but it works surprisingly well in combination with the garlic, parsley, and the briny capers. It doesn't make the aioli taste like cinnamon but rather adds complexity and really rounds out the flavors. (I got the idea to use cinnamon from this sour cream tartar sauce recipe that I made a while ago. In the tartar sauce, the spice worked really well with the pickle juice, which has a similar flavor profile to the caper brine.)
• The caper brine provides enough acidity so that there is no need for lemon juice. (Adding lemon or vinegar would make this aioli far too sour for my taste.)