Easy Homemade Quail Egg Mayonnaise

Simple, healthy, tasty, for every day! Homemade quail egg mayonnaise is an excellent alternative to industrial sauces from a package with preservatives and flavor enhancers. Itʼs easy to do. You can safely season any salad with it or simply spread it on a piece of fresh bread.
cook time: 20 min
Gavin Tanner
Easy Homemade Quail Egg Mayonnaise

Nutrition Facts (per serving)

538
Calories
57g
Fat
3g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Olive oil 150 ml
Salt to taste
Sugar 1 tsp
Ground hot pepper to taste
Lemons 0.5 pc
Quail eggs 6 pc
Dijon mustard 1 tsp

Recipe instructions

Step 1

Step 1
How to make homemade mayonnaise with quail eggs? To begin, prepare and measure out all the necessary ingredients. This is necessary so as not to be distracted by weighing during the cooking process.

Step 2

Step 2
Take quail eggs and wash them with baking soda in warm running water, as there may be harmful bacteria on their surface. Dry the eggs and break them into a bowl. I know that many people use nail scissors to get rid of shells. But I donʼt like it that way. This is what I do: I lightly hit the testicle with a knife, and use it to pierce the shell. Thus, it is almost always possible to keep the yolk intact, and the white does not splash in all directions.

Step 3

Step 3
Wash the lemon with fruit cleaner or baking soda and dry. Cut in half and squeeze out lemon juice in any way convenient for you. I extruded by hand, without additional equipment.

Step 4

Step 4
Place eggs, Dijon mustard (you can also use regular “Russian” mustard, or even mustard powder), salt, sugar and pepper to taste into a blender bowl.

Step 5

Step 5
Next, I’ll reveal the secret to the success of homemade mayonnaise. The most important thing is to beat the eggs well for about 1-2 minutes! They can be warm or cold — it doesnʼt matter. The main thing is to achieve dense, airy foam. But no peaks! Otherwise the mayonnaise will not thicken.

Step 6

Step 6
After this, slowly pour in the olive oil and mix again with a blender. If you did everything correctly, the mayonnaise should thicken. Due to the olive oil, the mayonnaise will take on a slightly greenish tint — this is absolutely normal. If you want a color closer to white, use sunflower oil instead of olive oil in the same proportions.

Step 7

Step 7
Finally, add the juice of half a lemon to the blender, after straining it through a sieve. And mix well again. Mayonnaise is ready!

Additional rubrics

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