Homemade Quail Egg Mayonnaise
This homemade quail egg mayonnaise is a gourmet twist on a classic condiment. Made with fresh quail eggs, it boasts a richer and more delicate flavor profile compared to traditional mayonnaise. The process involves emulsifying quail egg yolks with a fine quality oil, such as olive or avocado oil, and then seasoning it with a touch of mustard, vinegar or lemon juice, and a pinch of salt for balance. The result is a smooth, creamy, and luxurious mayonnaise that enhances any dish with its subtle yet distinct taste. Perfect for spreading on sandwiches, as a base for dressings and sauces, or as a dip for vegetables and chips, this homemade quail egg mayonnaise brings an elegant and unique flair to your culinary creations.
Ingredients:
- 6 quail eggs
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon sugar (optional)
- 1 cup vegetable oil
- Lemon juice (from 1/2 lemon) for added flavor (optional)
Instructions:
1. Boil the quail eggs: Boil quail eggs for 2-3 minutes, then cool and peel.
2. Prepare the base: Combine quail eggs, Dijon mustard, white wine vinegar, salt, and sugar (optional) in a blender.
3. Blend the base: Pulse or blend until well combined and smooth.
4. Add the oil: Slowly add vegetable oil in a thin stream while blending until it thickens and becomes creamy.
5. Adjust the consistency: If too thick, add more oil; if too thick, add water or lemon juice.
6. Taste and adjust: Adjust seasoning with salt, sugar, or lemon juice as needed.
7. Transfer and store: Store in the refrigerator for up to a week.
Enjoy your meal!
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