Salad mayonnaise with quail eggs
12 servings
20 minutes
Quail egg mayonnaise is an elegant sauce inspired by French culinary traditions. Delicate, airy, and rich in flavor, it differs from classic mayonnaise due to the quail eggs that give it a unique velvetiness. The light acidity of lemon juice harmonizes with the mild spiciness of Dijon mustard, creating a perfect balance. This mayonnaise is ideal for salads, appetizers, and even as a base for sauces. Its simplicity in preparation and natural ingredients make it an indispensable element of any culinary arsenal. Try adding it to fresh vegetables or using it in fish and white meat dishes – its rich flavor will turn ordinary recipes into true gastronomic masterpieces.
1
Prepare all the products.
2
Crack the eggs and carefully place them in a mixing bowl, ensuring the yolks remain intact. Important: the mixing bowl should match the size of the blender or be slightly larger.
- Quail egg: 10 pieces
3
Add salt.
- Salt: 0.5 teaspoon
4
Add sugar.
- Sugar: 1 teaspoon
5
Add mustard.
- Dijon mustard: 1 teaspoon
6
Add lemon juice.
- Lemon juice: 1 tablespoon
7
Pour in vegetable oil.
- Vegetable oil: 280 ml
8
Place the blender in the cup so that the eggs are completely under the blender's blade.
9
For the first 30 seconds, try not to move the blender, then move it slightly up and down for another 30 seconds. If the mayonnaise is too thick, you can add a little water.
10
Transfer the mayonnaise to a storage container and keep it in the refrigerator for no more than a week.
