HOMEMADE MAYONNAISE ON QUAIL EGGS

Step-by-step cooking

1. Step 1:

   

   To begin with, we will prepare and measure all the ingredients we need. In order not to be distracted by weighing during the cooking process.

2. Step 2:

   

   Quail Eggs!absolutely! wash in warm running water. And dry it. I know that many people use nail scissors to get rid of the shell. But I don't like it that way. I'm doing this: I lightly hit the testicle with a knife, and with it I pierce the subcortical shell. Thus, it is almost always possible to keep the yolk intact, and the protein does not splash in all directions.

3. Step 3:

   

   You will need to extract juice from half a lemon in any way convenient for you. I used the manual drive method :)

4. Step 4:

   

   We send eggs, Dijon mustard (you can use ordinary "Russian" mustard, and even mustard powder), salt, sugar and pepper to taste into the blender bowl.

6. Step 5:

   

   Then I reveal the secret of the success of homemade mayonnaise. The most important thing is to beat the eggs well! They can be warm or cold - it doesn't matter. The main thing is to achieve dense, airy foam. But not peaks! Otherwise, the mayonnaise will not thicken.

7. Step 6:

   

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

8. Step 7:

   

   And finally, add the juice of half a lemon to the blender, having previously filtered it through a sieve. And mix well again. The mayonnaise is ready.