Mayonnaise homemade from quail eggs

Preparing mayonnaise from quail eggs. Since I tried to make mayonnaise at home, my attitude to this sauce has changed. Now I cook it myself, regularly and without a doubt add it to salads, I serve it to sandwiches. The pros of this recipe is that quail eggs in principle do not contain salmonella, which excludes the risk of this disease. Also very much it is pleasant to prepare home mayonnaise in a bowl of a blender - conveniently, compactly and succinctly. Try it! Tip: there are special scissors for accurate and convenient extraction of quail eggs, but if you act carefully and break the eggs first into a separate container, one by one moving into a blender, everything will turn out, the trapped particles of the shell can be carefully removed. Mayonnaise can be used in its pure form, but can be varied by various additives: chopped garlic, paprika, greens. I used dried fennel, wiping it with my hands, so that it would get as small structure as possible. This is an August dill, which I dry for the winter, it is very fragrant.

Preparing mayonnaise from quail eggs. Since I tried to make mayonnaise at home, my attitude to this sauce has changed. Now I cook it myself, regularly and without a doubt add it to salads, I serve it to sandwiches. The pros of this recipe is that quail eggs in principle do not contain salmonella, which excludes the risk of this disease. Also very much it is pleasant to prepare home mayonnaise in a bowl of a blender - conveniently, compactly and succinctly. Try it! Tip: there are special scissors for accurate and convenient extraction of quail eggs, but if you act carefully and break the eggs first into a separate container, one by one moving into a blender, everything will turn out, the trapped particles of the shell can be carefully removed. Mayonnaise can be used in its pure form, but can be varied by various additives: chopped garlic, paprika, greens. I used dried fennel, wiping it with my hands, so that it would get as small structure as possible. This is an August dill, which I dry for the winter, it is very fragrant.

Ingredients:

• Eggs quail 6 pcs.
• Sugar 10 g
• Salt 5 g
• Sunflower refined oil 150 ml
• Mustard 10 g
• Lemon juice 10 ml
• Mixture of peppers 2 g
• Dill dry 5 g

Instructions

• Step 1 Prepare all the necessary ingredients: quail eggs, lemon, vegetable oil, mustard and spices.
• Step 2 Eggs gently break and place their contents in the blender bowl.
• Step 3 Add the sugar, salt, mustard and freshly ground mixture of peppers to the bowl of the blender.
• Step 4 Now, at medium speed, beat the eggs with spices for 10 seconds.
• Step 5 Then an important point: add the vegetable oil. To obtain a stable and elastic emulsion oil must be added first for 1 tsp, gradually increasing and increasing the portion.
• Step 6 You need to whip each time after adding oil at the maximum for 10-15 seconds. The mass will noticeably start to thicken. As a result, vegetable oil in full "will go away" for about 7-8 additions. At the very end of the oil can already be cast.
• Step 7 When the oil is over, add lemon juice and dried dill to the total mass. Shake again. Then we put the ready-made mayonnaise in a suitable container for storage in the refrigerator.