Quail Eggs with Truffle Mayonnaise

cuisine American
difficulty Moderate
season Year Round
serves 6


18 free range quail eggs 1 large organic egg, room temperature 1/2 teaspoon lemon juice 1/2 teaspoon Dijon mustard 1 garlic clove, peeled 1/2 cup canola oil 1/4 cup truffle oil 1/2 teaspoon truffle salt


  1.  Place the quail eggs in a single layer in the bottom of a MEDIUM POT. Cover with cold water and bring to a boil. When the water boils, cover the pot, and turn off the flame. Set a timer for 3 minutes.
  2.  Use a slotted spoon to remove the eggs from the water and plunge them into an ice bath to stop the cooking. Let cool for 5 minutes, remove the eggs from the bath and dry their shells.
  3.  Place the egg yolk, lemon juice, mustard, and 1/4 cup of the canola oil in a food processor or Vitamix and whir to combine. Use a fine microplane to grate the garlic clove into the egg and whir again to incorporate.
  4.  Gradually begin adding the canola oil, 1 tablespoon at a time through the feed tube or lid until the mixture begins to thicken. Then switch to the truffle oil and begin adding it 1 tablespoon at a time until the mayonnaise is the desired consistency.
  5.  Season with truffle salt, place in a small dipping vessel, and serve alongside a SALT CELLAR filled with additional truffle salt.

Kitchen Notes

It takes patience to make home made mayo--hang on, it is worth it! If quail eggs seem hard to find, most grocer's will special order. If doubling the recipe, double the eggs but not the mayonnaise. Quail eggs are wonderful on their own with a pinch of truffle salt.