Prepare a homemade sauce for quail egg salad, extra virgin olive oil, rice vinegar and Provencal mayonnaise. Thyme and oregano give the traditional mayonnaise a pleasant aroma of the French hinterland. With this sauce, baked meat, meat salad on the festive table and “Olivier” salad will be tastier.
If the holiday is homemade, then the food must comply! New Year's recipes are different from any other in that for this event you always want to cook something special, memorable. And here comes the rule - the beauty in the details! This is in many ways suitable not only for the design of the New Year's table, but also for such mundane products as bread, mayonnaise, butter. So that the fly in the ointment does not spoil the barrel of honey, put a little effort and bake the bread with your own hands at the New Year's table, make homemade Provencal mayonnaise for salad, bake a cake and a cake. Your works will be appreciated, and if it is reasonable to plan everything, then there will be enough time.
- Cooking time: 15 minutes
- Servings: 250 g
Ingredients for homemade Provencal mayonnaise for salad
- 8 quail eggs;
- 220 ml of high-quality olive oil;
- 15 ml of rice vinegar;
- 10 g Dijon mustard;
- 7 g brown sugar;
- 5 g of fine salt;
- 3 g black pepper;
- 3 g oregano;
- 2 sprigs of thyme.
Method of making homemade mayonnaise “Provence” for salad
Quail eggs break into a deep bowl, separate the yolk from the protein. It is convenient to do it with clean hands or with the help of a special device. The plastic bottle in this case helps badly; it draws in not only the yolk, but also the protein.
Protein can be frozen, so it will last for a long time, or prepare meringue for a sweet table.
Mix the yolk with Dijon or table mustard. Unlike the usual, Dijon is more gentle, it is more common in Europe than our boyar or Russian.
Now pour in a bowl of fine table salt and brown cane sugar. Cane sugar will give a light caramel tint to the sauce, it is very appetizing.
Now we take the immersion blender in our hands and begin to mix the ingredients with the “whisk” nozzle. Gradually, first one drop at a time, we begin to add high-quality extra virgin olive oil of the first cold-pressed variety. Once the emulsion is formed, the oil can be poured in a thin stream, gradually increasing the speed of the blender.
At this stage, you will have to ask for help from relatives or be creative. Without turning off the blender, add rice vinegar in small portions. With the first drops of vinegar, the sauce will brighten.
We continue to mix the ingredients for another 2-3 minutes at medium speed. The mass should turn out thick and similar to cream.
Rub several peas of black pepper in a mortar. With thyme we tear off leaves. Add pepper, oregano, thyme and you're done.
Homemade mayonnaise “Provence” for salad is put in a jar, put in the fridge. It can be stored for 4-5 days, but it is better to use during the day, because it takes quite a bit of time to prepare it, and fresh food is always healthier!
