Quail Eggs with watercress "ketchup"
(By Suz, Coturnix)
12 Quail Eggs
For the mayonnaise
1. Bring a pan with hot water to a simmer.Add the quail eggs and boil for 1-2 minutes. Drain and allow to cool before peeling and placing in a serving dish.2. For the mayonnaise, place the egg yolks, Dijon, white wine vinegar, salt and garlic in a food processor and blend until smooth.3. Continue to blend, gradually adding the olive oil, until the mixture has thickened to a mayonnaise consistency.4. Place the watercress in a bowl of very hot water for 30 seconds and then drain.5. Add the watercress to the mayonnaise and blend for a couple of seconds.6. Spoon the watercress mayonnaise into a ramekin and serve with the quail eggs.
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