Homemade mayonnaise differs from its industrial counterparts not only in taste, but also in calories. You yourself can adjust the amount of salt, sugar and butter in mayonnaise, making your own original recipe on a basic basis. And the base is very simple, as it is an emulsion of egg yolks and vegetable oil. The most important thing in the preparation of homemade mayonnaise, at the beginning, when you mix the first drops of oil with yolks, add the oil gradually, first drops, then a thin stream.
In this mayonnaise recipe, we take the quail egg yolks sauce (in which, by the way, there is no salmonella) and good extra virgin olive oil as a basis.
The ready-made basic recipe for homemade mayonnaise from quail eggs can be varied by any flavoring additives - olives, aromatic dry herbs, garlic, pepper. You can cook several types of mayonnaise and serve it with fresh vegetables and homemade bread.
- Cooking time: 20 minutes
- Amount: 150 g
Ingredients for homemade quail egg mayonnaise
- 6-8 quail eggs;
- half a fresh lemon;
- 2 teaspoons of ordinary mustard;
- 10-15 g of sugar;
- 4-6 g of salt;
- 140 ml of olive oil;
- 10 black olives;
- 1-2 bitter green peppers.
Method of cooking homemade mayonnaise from quail eggs
Smash the quail eggs in a bowl, then gently fish the yolks with your hand. Put all the separated yolks in a bowl, mix with a whisk until smooth.
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 will clarify, you need about 2 tablespoons of lemon juice. Strain it to remove the lemon seeds. Instead of lemon juice, you can use fresh lime juice, it is less sour and will give mayonnaise a peculiar fresh flavor.
Now mix these ingredients until the sugar and salt are completely dissolved. You can simply leave the bowl for 10 minutes, and then gently mix the mass - the sugar and salt dissolve in the liquid.
We take olive oil (for good mayonnaise you need oil of the first cold press), add one drop to the mixed ingredients, you have to become a virtuoso, because you need to hold the bottle of oil with one hand and beat the other with mayonnaise. Therefore, I advise you to use a mixer, modern technology accelerates the process.
We pour in oil in a thin stream, without stopping the mixer, until the mass is light and very thick. Mayonnaise is ready when the beaters leave visible traces on the surface of the mass. Now you can add to it a variety of exotic ingredients.
Cut the very finely black olives, also grind the bitter green pepper, mix with mayonnaise.
You can store homemade mayonnaise with quail eggs in the refrigerator for 2-3 days, but I advise you to cook it just before you need to season the salad. Fresh food is always healthier and tastier. Salads on the festive table, seasoned with homemade mayonnaise, will be enchanting.
Homemade mayonnaise from quail eggs is ready. Enjoy your meal!
