Homemade mayonnaise with quail eggs

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make homemade mayonnaise with quail eggs? To begin, prepare and measure out all the necessary ingredients. This is necessary so as not to be distracted by weighing during the cooking process.

2. STEP 2

   

   Take quail eggs and wash them with baking soda in warm running water, as there may be harmful bacteria on their surface. Dry the eggs and break them into a bowl. I know that many people use nail scissors to get rid of shells. But I don't like it that way. This is what I do: I lightly hit the testicle with a knife, and use it to pierce the shell. Thus, it is almost always possible to keep the yolk intact, and the white does not splash in all directions.

3. STEP 3

   

   Wash the lemon with fruit cleaner or baking soda and dry. Cut in half and squeeze out lemon juice in any way convenient for you. I extruded by hand, without additional equipment.

4. STEP 4

   

   Place eggs, Dijon mustard (you can also use regular “Russian” mustard, or even mustard powder), salt, sugar and pepper to taste into a blender bowl.

5. STEP 5

   

   Next, I’ll reveal the secret to the success of homemade mayonnaise. The most important thing is to beat the eggs well for about 1-2 minutes! They can be warm or cold - it doesn't matter. The main thing is to achieve dense, airy foam. But no peaks! Otherwise the mayonnaise will not thicken.

6. STEP 6

   

   After this, slowly pour in the olive oil and mix again with a blender. If you did everything correctly, the mayonnaise should thicken. Due to the olive oil, the mayonnaise will take on a slightly greenish tint - this is absolutely normal. If you want a color closer to white, use sunflower oil instead of olive oil in the same proportions.

7. STEP 7

   

   Finally, add the juice of half a lemon to the blender, after straining it through a sieve. And mix well again. Mayonnaise is ready!

Comments on the recipe

Moderator Ksenia

13.11.2023

5

In general, I don’t disdain store-bought mayonnaise and love it very much. But sometimes I find inspiration to make this sauce myself. Having found a recipe for homemade mayonnaise with quail eggs, I already decided that the next time I went to the store I would buy quail eggs. But, having read at the end of the recipe that you can also use chicken eggs, I didn’t put the preparation on hold. In principle, the composition of this mayonnaise is standard. But usually I also add vinegar. But this time I didn’t, I cooked according to the recipe. Instead of six quail eggs, I took one chicken (C1), having first washed it well with soap. It turned out to be not very convenient for me to beat the eggs with the rest of the ingredients in a blender bowl. It’s not very big, so the whipped ingredients started leaking out from under the lid. I poured everything into a measuring cup and continued blending with an immersion blender. I used refined sunflower oil. I once made mayonnaise with olive oil, and I didn’t really like the taste of the finished sauce. I added the oil in parts. In total, I used 110 ml. The mayonnaise turned out to be quite thick, tasty, with a pleasant lemon flavor. Thank you very much for the recipe!