Grilled quails with almond mayonnaise

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

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

Sauce
Main course
Gluten-free

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