Poached Baby Vegetables With Caper Mayonnaise | Oregonian Recipes

Ingredients

• 1/2 garlic clove, crushed
• 1 egg yolk (see note)
• 1 1/2 teaspoons white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Grated zest and juice of 1/2 lemon
• 1/3 cup vegetable oil
• 2 tablespoons capers, drained well and finely chopped
• 1 bunch baby carrots, peeled
• 4 baby fennel
• 12 spears fine asparagus
• 8 baby zucchini
• 10 baby leeks
• 2 tablespoons chopped fresh dill, to serve
• 2 1/2 cups white wine
• 1 cup olive oil
• 2/3 cup lemon juice
• 2 bay leaves
• 1/2 onion
• 2 celery stalks
• 1 teaspoon salt