Name: Grilled quails with almond mayonnaise
Yield: Serves 2-3
Ingredients: 2 free-range egg yolks; 2 teaspoons flaked sea salt; ground black pepper; 150 ml sunflower oil; 40 g flaked almonds; 2 teaspoons smoked hot paprika; 2 teaspoons fresh lemon juice, plus extra, if necessary; 1 good teaspoon Dijon mustard; 1 tablespoon dried thyme; olive oil, for rubbing; 3 fat cloves of garlic, finely chopped and smashed to a purée with a little flaked sea salt; 50 ml extra virgin olive oil; flaked sea salt; 6 quails

Preparation info

Serves
2-3

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Little quails go so well with garlic mayonnaise. I would say, in this case, that the quails are best cooked over charcoal if you can, but I’m going to cook them under the grill here as this is probably more user-friendly.

Ingredients

6 quails
olive oil, for rubbing
1 tablespoon dried thyme
2

Method

Start by making the mayonnaise. Using a stick blender or a whisk in a bowl, whiz together the mustard, lemon juice, garlic and egg yolks.
Continue to blend or whisk as you pour in the sunflower oil slowly. Soon an emulsion will start to form and before long it will thicken. If the mayo is becoming thick but there is still oil left to add, let it down with a lit

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Grilled quails with almond mayonnaise

Ingredients

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