Homemade Quail Egg Mayonnaise
Homemade mayonnaise differs from its industrial counterparts not only in taste, but also in calorie content. You can adjust the amount of salt, sugar and oil in mayonnaise yourself, making your own original recipe on a basic basis. And the basis is very simple, as it is an emulsion of egg yolks and vegetable oil. The most important thing in making homemade mayonnaise, in the beginning, when you mix the first drops of oil with the yolks, add the oil gradually, first with drops, then with a thin stream.
In this mayonnaise recipe, we take as the basis the sauce the yolks of quail eggs (in which, by the way, there is no salmonella) and good extra virgin olive oil.
The ready-made basic recipe for homemade quail egg mayonnaise can be varied with any flavoring additives - olives, aromatic dried herbs, garlic, pepper. You can cook several types of mayonnaise at once and serve it with fresh vegetables and homemade bread.
- Time for preparing: 20 minutes
- Amount: 150 g
Ingredients for Homemade Quail Egg Mayonnaise
- 6-8 quail eggs;
- half fresh lemon;
- 2 teaspoons of regular mustard;
- 10-15 g of sugar;
- 4-6 g of salt;
- 140 ml of olive oil;
- 10 black olives;
- 1-2 bitter green peppers.
A method of preparing homemade quail egg mayonnaise
Break the quail eggs in a bowl, then gently fish out the yolks with your hand. Put all the separated yolks in a bowl, mix with a whisk until a homogeneous mass is obtained.
To the yolks of quail eggs, add 1-2 teaspoons of ordinary mustard without additives, sugar and salt.
Squeeze juice out of half a lemon. Since lemons are different, I’ll clarify that you need about 2 tablespoons of lemon juice. We filter it to remove lemon seeds. Instead of lemon juice, you can use fresh lime juice, it is less acidic and will give the mayonnaise a peculiar fresh flavor.
Now mix these ingredients until sugar and salt are completely dissolved. You can simply leave the bowl for 10 minutes, and then gently mix the mass - sugar and salt will dissolve in the liquid.
We take olive oil (for a good mayonnaise you need the first cold pressed oil), add it to the mixed ingredients one drop, you will have to become a virtuoso, since you need to hold a bottle of oil with one hand and beat the mayonnaise with the other. Therefore, I advise you to use a mixer, modern technologies accelerate the process.
Pour the oil in a thin stream, without stopping the mixer, until the mass becomes light and very thick. Mayonnaise is ready when the corollas leave noticeable marks on the surface of the mass. Now you can add various exotic ingredients to it.
We chop very finely black olives, also chop green pepper, mix with mayonnaise.
You can store homemade quail mayonnaise with quail eggs for 2-3 days in the refrigerator, but I advise you to cook it just before you need to season the salad. Fresh foods are always healthier and tastier. Salads on the festive table, seasoned with homemade mayonnaise, will be enchanting.
Homemade quail egg mayonnaise is ready. Enjoy your meal!