Ingredients for Making Homemade Quail Egg Mayonnaise
- Quail egg (fresh, raw) 3-4 pieces
- Refined vegetable oil 150 milliliters
- Apple cider vinegar 0.5-1 tablespoon
- Mustard (liquid, without fillers) 0.5 teaspoon
- Sugar 1 teaspoon
- 0.5 teaspoon salt
- Ground black pepper to taste
- Main Ingredients Eggs, Sugar
- Serving 1 serving
- World CuisineFrench Cuisine
A kitchen knife, a teaspoon, a tablespoon, a measuring cup (for butter), a stationary blender, a half-liter glass jar, a plastic or metal screw lid, a refrigerator, a sauce boat or a deep bowl.
Making homemade quail egg mayonnaise:
Step 1: prepare the ingredients.
With the advent of modern kitchen appliances, the preparation of various dishes has been simplified, and even those culinary masterpieces that were previously served only in restaurants or cafeterias can already be prepared on their own. For example, a chic culinary French sauce called quail egg mayonnaise is easily made using a regular stationary blender, but even while using this miracle machine, there are some secrets to keep in mind! So, to make it truly delicious, about 1 hour before the start of the process we spread all the necessary products on the countertop, thus giving them the opportunity to warm up to room temperature.
Step 2: make homemade quail egg mayonnaise.
After the required time has passed, we carefully carefully beat each quail egg with the back of the kitchen knife and send the whites and yolks to a clean, dry bowl of a stationary blender.
We try to make it so that the shell does not get into it, it is very difficult to remove it from slippery dishes, but if this happens, we do not waste it and take out fragments with a teaspoon.
Then there we send the right amount of sugar, salt and mustard. We close the kitchen appliance with a tight-fitting lid and shake these products at high speeds until the state of snow-white foam for about 15-20 seconds.
Now, without turning off the blender, we introduce a little vegetable refined oil into the resulting mixture. In order to get a stable, dense first emulsion, add fat gradually, first 1 teaspoon is quite enough.
After 10-15 seconds add a little more oil again, it’s better to do it in portions in 6-7 callswhile continuing to beat the mayonnaise at high speed.
During the process, you can observe how ordinary products increase in volume, change color from bright yellow to a pale sunny tint, and also turn into a dense mass.
We continue to whip the sauce until its consistency acquires a thick, viscous structure resembling cream or sour cream of medium fat content. Then season it with apple cider vinegar, black pepper and mix for 20-30 seconds and turn off the blender.
Using a tablespoon, transfer the finished mayonnaise into a glass, half-liter, preferably sterilized jar, close it with a tight-fitting metal or plastic lid and put it in the refrigerator 20, 30 or 40 minutesto insist and become more dense.
Step 3: serve homemade quail egg mayonnaise.
Homemade quail egg mayonnaise is much tastier than ordinary chicken and even considered more healthy, almost dietary. After cooling, the snow-white mixture is served in dishes specially designed for this purpose for dishes of meat, poultry, fish, game, seafood and vegetables. Sometimes salads are immediately seasoned with mayonnaise, sandwiches, pizza, pies, various spicy pastries are layered, and other equally tasty sauces with the addition of dried herbs, tomatoes and spices are prepared on its basis. Enjoy a simple yet gourmet meal!
Enjoy your meal!
- the consistency of mayonnaise turned out to be very liquid? Add a little more vegetable oil. Is the sauce too thick? Pour some boiled and chilled purified water into it. Beat everything at high speed again to the desired structure and put in the refrigerator for a while;
- If desired, all products can be mixed using a submersible blender, food processor or conventional whisk. Of course, the cooking time will vary depending on the selected kitchen appliance;
- do not forget! Mayonnaise, prepared on the basis of any fresh raw eggs, can be stored in the refrigerator for no more than 3-4 days, given that the sauce is in a sterilized clean, hermetically sealed container;
- a good substitute for quail eggs - two chicken, mustard - mustard powder, sugar - honey, black pepper - allspice or white, and apple cider vinegar - balsamic, white wine, table 9% or freshly squeezed lemon juice;
- do not add vegetable oil quickly, this is one of the key mistakes, the sauce may not thicken;
- from the above amount of ingredients to get about 350-400 milliliters of the finished product.