Homemade mayonnaise from two types of eggs

10 servings

5 minutes

Homemade mayonnaise made from two types of eggs is a refined sauce that combines the tenderness of quail eggs and the richness of chicken eggs. Its origin goes deep into Russian culinary tradition, where natural ingredients are valued for their freshness and quality. The velvety texture is achieved by combining olive oil with mustard, while apple cider vinegar and lemon juice add a subtle tanginess. Spices like black pepper and turmeric add a special piquancy and noble flavor nuance. This mayonnaise perfectly complements fresh vegetables, meat dishes, and even appetizers, turning everyday meals into gastronomic delights. It is easy to prepare and free from artificial additives, becoming a true favorite among homemade sauces.

Energy value per serving

• Calories: 55.7
• Proteins: 4g
• Fats: 3.7g
• Carbohydrates: 1.5g

Ingredients

• Chicken egg: 4 pc
• Quail egg: 5 pc
• Mustard: 2.5 tsp
• Grainy mustard: 1 tsp
• Olive oil: 625 ml
• Apple cider vinegar: 1.5 tbsp
• Lemon juice: 1 tbsp
• Ground black pepper: 0.5 tsp
• Turmeric: 0.5 tsp
• Erythritol: 0.5 tsp
• Salt: to taste

Cooking steps

1. Prepare the ingredients, all of them should be at room temperature.

2. Combine eggs and mustard in a deep container.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Quail egg: 5 piece
   • Mustard: 2.5 teaspoons
   • Grainy mustard: 1 teaspoon

3. Add lemon juice and vinegar.

   Required ingredients:

   • Lemon juice: 1 tablespoon
   • Apple cider vinegar: 1.5 tablespoon

4. Add oil and blend with an immersion blender.

   Required ingredients:

   • Olive oil: 625 ml

5. Add spices and mix.

   Required ingredients:

   • Ground black pepper: 0.5 teaspoon
   • Turmeric: 0.5 teaspoon
   • Erythritol: 0.5 teaspoon
   • Salt:  to taste