Vegetables with caper and wild garlic mayonnaise

Ingredients for 4 servings:

• 500 g vegetables, e.g. Kaisergemüse, frozen goods
• 2 spring onions, cut into fine rings
• 1 vermouth (Nolly Prat), alternatively other vermouth
• 1 egg yolk
• 1 tsp Dijon mustard
• 1 pinch(s) smoked salt
• 1 pinch(s) chili flakes, mild or Pul Biber
• 1 pinch(s) pepper, white
• ½ tsp lime juice
• 1 tsp liqueur (elderflower liqueur), alternatively elderflower syrup
• 100 ml oil, neutral
• 100 g natural yogurt (organic)
• 2 tbsp, heaped wild garlic, finely chopped
• 60 g capers, pickled, drained
• some lime zest, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Quick to prepare and tastes wonderfully of spring

Cook the frozen vegetables according to the package instructions. Meanwhile, sauté the spring onions over low heat without any fat or oil. When the onions are translucent, deglaze with Noilly Prat or another vermouth, cover, and keep warm. Whisk together the egg yolk, mustard, salt, chili flakes, pepper, lime juice, and elderflower liqueur or elderflower syrup using a blender or hand blender. Ensure the egg yolk, mustard, and oil are at the same temperature. Add enough oil to emulsify the mixture. Add the finely chopped wild garlic and natural yogurt and whisk. Finally, fold in the drained capers and a little grated lime zest. Add everything to the warm spring onions, stir to combine, and keep warm; do not boil. Arrange the cooked vegetables on warmed plates, pour the sauce generously over them, and serve. Or serve separately from the vegetables. The sauce also tastes very good with asparagus.