Milk-Based Mayonnaise with Quail Eggs
Make your favorite sauce at home! Tastier and healthier than store-bought! You can make this mayonnaise without eggs, but I add quail eggs — I think it comes out tastier and more "mayonnaise-y" :) The sauce is every bit as good as store-bought in taste and texture, and there's no need to even mention how bad the store version is for you.
Olyusha
Recipe author
Milk-Based Mayonnaise with Quail Eggs
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 %
3 g
Fats 91 %
52 g
Carbohydrates 4 %
2 g
475 kcal
GI:
67
/
0
/
33
- The milk should be at room temperature. Pour it into a blender. 2. Add the vegetable oil to the milk. Blend until smooth. 3. In a separate container, put the eggs, sugar, salt, and mustard. Pour in the lemon juice. Blend this briefly too — literally about a minute. 4. Pour the milk-and-oil mixture into the egg mixture a little at a time, continuing to blend. The mixture should become quite thick.
- Your homemade milk-and-egg mayonnaise is ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Quail egg - 168 kcal/100g
- Lemon juice - 16 kcal/100g
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