Quail egg mayonnaise

Category: Sauces
Quail egg mayonnaise

Ingredients

quail eggs 10 pieces
mustard 1h l.
sugar (honey) 1h l.
sunflower oil with olive oil, refined, deodorized 0.5-0.6 l
lemon juice 2-3 st. l.
salt 0.5 tsp
greens (parsley, mustard)

Cooking method

  • Prepares directly in the bank. Bank 800 ml. The blender fits into the neck of a regular can.
  • Break the quail eggs into a jar, add salt, honey, mustard and herbs. Grind with a blender.
  • Continuing to beat with a blender, pour in the oil in a trickle, in a medium trickle - not drop by drop.
  • When the mass thickens, pour in lemon juice. Lemon juice can be substituted for apple cider vinegar, or canned cucumber marinade - to taste, taste and add as there is enough acid.
  • The cooking process (blender operation) takes no more than 2-3 minutes.
  • It turns out almost a full 800ml can of mayonnaise.
  • Store in refrigerator for up to 2 weeks

The dish is designed for

800ml

Time for preparing:

5 minutes

Note

The recipe was found in the wilds of the Internet (unfortunately I don't remember where, I remember only the author is a man !, which surprised), the original recipe contained chicken eggs, mustard, salt, sugar, vinegar, I processed it to my taste.
The number of products can be varied to taste. I add together with greens 1 hour. l. capers (highly recommend) and 1 tsp. chopped arrows of garlic with salt.
Mayonnaise turns out to be a very thick spoon worth in the literal sense of the word.
And if you add 1-2 small pickled gherkins and a small onion head, you get a delicious sauce, it is more liquid than the base mayonnaise and it sours faster because of the onion (eat it in a week).

Albina
Something no one looked in And the recipe promises to be
Chardonnay
I dropped in! I will do it, I really respect quail eggs!
Ipatiya
Mandraik Ludmila, thanks for the recipe! A rich and sophisticated combination of products.
lungwort
Luda, thanks for the recipe. Will definitely come in handy.
Mandraik Ludmila
I'm glad that someone liked it, otherwise yesterday nobody was interested - I was surprised
My husband does not eat purchased mayonnaise at all now. But I still fill the salads with the store, this one goes like a sauce, the can takes 5 days for the products, it turns out to be more expensive and very thick, but there are no preservatives, stabilizers, flavor enhancers, etc.
And the version with capers, cucumbers and onions is the so-called tartar sauce.
lettohka ttt
An interesting recipe !!! Thank you Lyudmila !!! I take it into service!
Newbie
and I took it to the bookmarks, although the mayonnaise, well, does not work for me.
Mandraik Ludmila
I got this recipe right the first time and never got a single misfire. Perhaps a blender should be more powerful.
In my opinion, the success of this recipe in the blender power is at least 600 watts. Whisk in turbo mode!
Although we have 140 volts in the outlet and the blender works at 2/3 of its power, it still whips, but longer.
Arinna
: bye: Thank you, Lyudmila! Tomorrow I want to try, but for now - bookmark !!
severyanka76
Mandraik Ludmila, Lyudmila, mayonnaise is excellent, just made, delicious, thick! It took 3 minutes, Redmond blender leg.
Mandraik Ludmila
severyanka76, glad you liked! Eat to your health!
Olga from Voronezh
Buttercup, thanks for the recipe! I want to try
Mandraik Ludmila
Olya, it is simple, this time-tested recipe, quail does not have salmonella, so do it for health!
Palych
I have already done this recipe twice, without misfires, and these are the first mayonnaises in my life)
Mandraik Ludmila
Igor, I am very glad! Great!
Palych
Mandraik Ludmila, sho I did not like the fact that I took the eggs from the refrigerator and when they were broken they were so thick, it was not convenient to pour out.I threw more shkarlupoks and then fished them out)), I probably need to put them in a separate bowl or warm them up ... this is my first time with quails), or my hands are crooked.
Mandraik Ludmila
Igor, they can be thicker if they are old, see "production" time. Quail eggs have a long shelf life, they are not often bought and as a result they stagnate in the store and thicken And also my personal, as they say now, "life hack": I do not break quail eggs, but I take a knife with teeth and cut them, then I hammer them and pour it into a jar, maybe it will be easier this way
Palych
Mandraik Ludmila, maybe lying down, I bought them in advance and kept on the shelf of the refrigerator in their tray, it's cold there.

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