Milk mayonnaise with quail eggs

Cook your favorite sauce at home! Tastier and healthier than store-bought! Mayonnaise according to this recipe can be cooked without eggs, but I add quail eggs - I think it turns out tastier and more mayonnaise)) The sauce is no worse than the store-bought one in taste and consistency, and you can not talk about the harm of the purchased option.

Olusha

Recipe author

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Composition / ingredients

Servings:

Milk (2.6% fat content)

Quail eggs

Vegetable oil

150

Lemon juice

Mustard

0.5

Sugar

0.5

Salt

0.5

Translation table of volumetric measures

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

Cooking method

Cooking time: 15 min

1. Milk should be at room temperature. Pour it into the blender bowl.

2. Add vegetable oil to the milk. Whisk until smooth.

3. Put eggs, sugar, salt, mustard in a separate container. Pour in the lemon juice. All this also needs to be whipped up, not for long - literally within a minute.

4. Pour a little mixture of milk and butter into the egg mixture, continuing to beat. The mass should become quite thick.

Homemade mayonnaise with milk and eggs is ready. Bon appetit!