Homemade Provence mayonnaise for salad
Prepare homemade sauce for a salad of quail eggs, extra virgin olive oil, rice vinegar and Provencal herbs - Provence mayonnaise. Thyme and oregano give the traditional mayonnaise a pleasant aroma of the French countryside. With this sauce, baked meat, meat salad on the festive table and Olivier salad will be tastier.
If the holiday is homemade, then the food should match! New Year's recipes differ from any others in that you always want to prepare something special, memorable for this event. And here comes the rule - beauty in the details! This is largely suitable not only for the design of the New Year's table, but also for such ordinary products as bread, mayonnaise, butter. So that the tar spoon does not spoil the barrel of honey, make a little effort and bake bread on the Christmas table with your own hands, make homemade Provencal mayonnaise for salad, bake a pie and cake. Your work will be appreciated, and if it is reasonable to plan everything, then there will be enough time.
- Time for preparing: 15 minutes
- Servings Per Container: 250 g
Ingredients for homemade Provence mayonnaise for salad
- 8 quail eggs;
- 220 ml of quality olive oil;
- 15 ml rice vinegar;
- 10 g Dijon mustard;
- 7 g of brown sugar;
- 5 g of fine salt;
- 3 g black pepper;
- 3 g oregano;
- 2 sprigs of thyme.
The method of preparation of homemade Provence mayonnaise for salad
Break the quail eggs into a deep bowl, separate the yolk from the protein. It is convenient to do this with clean hands or using a special device. In this case, a plastic bottle helps poorly; it draws in not only the yolk, but also the protein.
Protein can be frozen, so it will remain for a long time, or prepare meringues for a sweet table.
Mix the yolk with Dijon or table mustard. Unlike usual, Dijon is more tender, it is more common in Europe than our boyar or Russian.
Now pour small table salt and brown cane sugar into a bowl. Cane sugar will give a light caramel shade to the sauce, it is very appetizing.
Now we pick up a hand blender and start mixing the ingredients with the whisk. Gradually, at first one drop, we begin to add high-quality extra virgin olive oil. Once an emulsion forms, the oil can be poured in a thin stream, gradually increasing the speed of the blender.
At this stage, you will have to ask for help from relatives or be creative. Without turning off the blender, add rice vinegar in small portions. With the first drops of vinegar, the sauce will brighten.
We continue to mix the ingredients for another 2-3 minutes at medium speed. The mass should be thick and creamy.
Rub a few peas of black pepper in a mortar. We cut off the thyme from thyme. Add pepper, oregano, thyme and you're done.
Put the homemade Provence mayonnaise for the salad in a jar, put it in the refrigerator. It can be stored for 4-5 days, but it is better to use it during the day, because it takes very little time to cook it, and fresh products are always more useful!