Simple & delicious Mayonnaise made with quail eggs. Better than the store bought stuff plus no salmonella risk from raw chicken eggs that go in most homemade mayo.
There are four favorite condiments in my home. Ketchup, mustard, mayonnaise and chipotle hot sauce. Pretty typical for most Americans.
Everyone loves the mayo. Admittedly, it’s not the healthiest option in the world of condiments. Store bought stuff often contains soybean oil as the first ingredient. You know we can do better than that.
Homemade mayo and aioli have been all the rage for the past couple years. For good reason – made fresh, they taste so rich, so real – so much better. There’s one problem here, though. Raw eggs.
Raw chicken eggs are a recipe for disaster – it’s called salmonella. I hear nonstop ramblings about how organic, fresh, free-range eggs are safe and recommended. I’ve said it before and I’ll say it again & again – no one should be eating raw chicken eggs. I have fresh, organic, free-range eggs from birds I’ve hatched as babies. These eggs are available to me daily. They’re so fresh, they’re still warm. As a responsible chicken owner, I would not suggest anyone eat eggs raw – nor will I do so myself.
So here’s where the wonders of quail eggs come in. These mini egg laying birds and their eggs are completely void of salmonella. Their eggs have an increased amount of lysozyme and they hold a body temperature higher than that of chickens. Some people consider it a waste to eat these eggs anyway but raw.
This mayonnaise whips up pretty effortlessly with just a few hands on ingredients. I use my food processor, but a blender would work just as well. The only note I have to add is to make sure you slowly drizzle the other half of the oil in while mixing. Dump it in too quickly and you’ll end up with blobby, oily yuckiness.
I make this mayo with half olive oil & half avocado oil. Canola oil works great too. Use whatever oil you prefer. You can also add herbs, spices, various flavored vinegars – whatever your mayo loving heart desires.
Hope you enjoy! Thanks for stopping by!
- 1 cup oil, divided (I use half olive oil and half avocado oil - canola works great too)
- 7 quail eggs
- 2 tablespoon vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- Using a food processor or blender - add in ½ cup of oil, quail eggs, vinegar, honey, mustard & salt.
- Blend until completely smooth, stopping once to scrape sides & bottom.
- While your food processor is running - SLOWLY- drizzle in remaining oil.
- Blend until oil is completely mixed in and mayo is smooth and creamy.
- Store covered in fridge - I use a mason jar. This mayo should chill in fridge for a few hours before using - allowing flavors to blend.