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Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
1 large egg, room temperature
1/2 cup extra-virgin olive oil
1 teaspoon coarse salt
1 cup safflower oil
1 tablespoon fresh lemon juice
Cook's Notes
Note: The egg in this recipe is not cooked.
Gallery
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 1 1/2 cups
Gallery
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 1 1/2 cups
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 1 1/2 cups
prep: 5 mins
total: 5 mins
prep:
5 mins
total:
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
Ingredients
- 1 large egg, room temperature
- 1/2 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- 1 cup safflower oil
- 1 tablespoon fresh lemon juice
Directions
Combine egg, 1 teaspoon olive oil, and the salt in a blender, and blend at lowest speed.
With blender still running, add remaining olive oil and the safflower oil in a slow, steady stream, and blend until incorporated (if you prefer a thicker mayonnaise, blend 10 seconds more at a higher speed).
Transfer mayonnaise to a bowl, and stir in lemon juice. Serve immediately or refrigerate up to 2 days.
Cook's Notes
Note: The egg in this recipe is not cooked.
Cook’s Notes
Note: The egg in this recipe is not cooked.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Homemade Mayonnaise for Deviled Quail Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Homemade Mayonnaise for Deviled Quail Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
