Mayonnaise is a tasty and rather versatile sauce. Especially one made with quail eggs. That's just not everyone likes the purchase. However, it does not need to be purchased, because making this sauce is easy at home. How? This will be discussed now.
Ingredients
To make quail egg mayonnaise, you will need affordable and simple products for every person. These include:
- A tablespoon of sugar.
- Quail eggs - 4 pieces.
- A teaspoon of salt and mustard.
- 250 milliliters of smelling vegetable oil.
- 2 tablespoons of lemon juice.
What is needed from the dishes? There is also a minimum. All you need is a bowl and mixer. Preferably submersible, but normal is also suitable.
Cooking process
If all the ingredients are purchased, then you can begin to prepare mayonnaise from quail eggs. The sequence is as follows:
- Break eggs into a bowl, add sugar and salt, begin to beat.
- When the mass becomes at least a little homogeneous, add mustard. The mixer should continue to whisk.
- After a minute, start pouring oil in a thin stream. It is inconvenient to do this from a glass. But you can first measure the right amount on it, and then put it in an empty bottle and pour it from the bowl into it. But not all! But only half.
- Then add lemon juice. The mixer is still working.
- Gradually continue to pour in oil. It will be noticeable that the mass is becoming thicker.
For some time you need to continue to whip the sauce. The result should be a dense mass of cream-sand tint.
If something went wrong ...
At first glance, quail egg mayonnaise is easy to make. And this is true, but sometimes unforeseen situations happen. The most frequent force majeure is manifested in excessive thickening of the mass. Mayonnaise becomes like whipped cream, or shaving cream, but with a denser structure. What could it be?
The reason is a violation of the proportion of ingredients. Many overdo it with the amount of oil. But do not be scared. You can “reanimate” mayonnaise. Just add a mixture of warm milk, boiled water and drops of vinegar. Pour a little bit, while whipping the mass with a mixer, and see if there is enough quantity or you need to add more.
And sometimes quail egg mayonnaise exfoliates. In this case, adding one spoonful of cool water can save the situation.
What can be added?
Above, we talked about how to make a classic homemade mayonnaise on quail eggs. But many people decide not to limit themselves, and add seasonings to the mixture to improve the taste of the sauce. This is a good idea, and some spices really sound great. Can add:
- Olive oil instead of vegetable and a pinch of cayenne pepper.
- A bit of curry.
- A mixture of sour cream, apple cider vinegar and cognac. You get a sauce that perfectly complements dishes made from eggs or cheese.
- Tabasco. Just a little bit, on the tip of a knife blade. This sauce will make quail eggs and butter mayonnaise juicy, spicy and spicy.
- Tomato paste. Mayonnaise will get a red tint and smack of tomatoes.
- Dill and crushed garlic. The resulting sauce is perfect for shrimp.
You can make almost any version of quail egg mayonnaise at home. Experiments are welcome. The main thing is not to sprinkle handfuls of spices in the bowl, but to add a little bit to control taste and concentration.
Vinegar Option
There is another version of the quail egg mayonnaise recipe. It involves adding 9 percent vinegar instead of lemon juice.
Which ingredient to use depends on preference. Most people think lemon juice is better. Mayonnaise is more tender with it. When vinegar is added, the smell and taste are slightly different. But if you decide to use it, then it is better to make a choice in favor of apple. It is most suitable for these purposes.
Shelf life
Since homemade mayonnaise on quail eggs prepared according to the recipe described above is a sauce based on a perishable product, you will have to eat it quickly. True, he does not stay in fridges for a long time, because he is very tasty, and he "disappears" in a couple of days.
So, you can store it for 5 days. In the fridge, of course. Preferably in a glass, tightly closed jar.
After this period, the mayonnaise will not mold, but it will begin to acquire a characteristic acidity. This "version" of the sauce can be used as a dressing - put out something in it, for example, or fry.
Cooking Tips
It will not be superfluous to remember some recommendations that can help facilitate the process of translating the recipe into reality. There are not very many of them:
- If the consistency of the mayonnaise is too thin, then you need to add more vegetable oil. The higher its concentration, the thicker the sauce.
- After preparation, it is recommended to immediately send mayonnaise to the refrigerator for a while.
- If there is no blender or mixer, you can use a whisk. But then the cooking time will change significantly. And it will take more effort.
- The jar in which the finished sauce will be laid out must first be sterilized and dried.
- A quail egg can be replaced with chicken yolks. Real mustard - powder. Sugar - honey. Apple cider vinegar can be replaced with balsamic, and black pepper with allspice.
But it is better, of course, to use those products that the original recipe implies. Then you get a truly "right" taste of homemade mayonnaise.
Diet recipe
It is worth considering in the end. Everyone likes homemade mayonnaise, but there are a lot of calories in it. No wonder, because its basis is oil. Is it realistic to cook a diet version of the sauce? Quite! It is only necessary to abandon the use of oil. Calorie content will immediately decrease three times. So, you will need:
- 100-120 grams of cottage cheese. Suitable liquid or ordinary, but mixed with low-fat sour cream. Many decide to replace it with natural non-flavored yogurt.
- Two boiled quail yolks. You can use one chicken.
- 0.5 teaspoon mustard.
- A pinch of salt. Spices and seasonings to taste.
The cooking process is as simple as possible. It will not take five minutes. The yolk must be thoroughly kneaded with mustard, and then sprinkled with salt. Gradually add cottage cheese while continuing to stir. As a result, a uniform consistency should be formed. The last step is to add freshly squeezed lemon juice and spices. Some add finely chopped greens.
To taste, of course, it will not be a traditional mayonnaise. But the resulting sauce will delight with its delicate taste, pleasant aroma and low calorie content. And also by its versatility - it can be sent both to salad and to spread on a morning toast.