Dish of Quail Eggs in Rosé Dip
(click to enlarge)

Quail Eggs in Rosé Dip


Brazil   -   Ovos de Codorna com Molho Rosé
Makes:
Effort:
Sched:
DoAhead:  		 20
**
steps
Yes		 This appetizer is very popular in Brazil. In restaurants, it is often brought to the table as soon as guests have been seated.

20

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2
1
1
1/2
1
1
1/4
1


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cl
T
c
c
t
t
t
T
Quail Eggs (1)

-- Molho Rosé
Garlic
Lime Juice
Mayonnaise (2)
Ketchup
Paprika
Dijon Mustard  
Chili Flake (3)
Olive Oil ExtV
Eggs   -   (fresh, 1-1/4 hr, 30 min work / canned 2 min)
  1. IF using fresh Quail Eggs, hard boil and peel them. Method will be found on our Quail Eggs page. IF using canned eggs, just open the can and drain.
  2. Serve with dip on the side, or eggs embedded in dip as in the photo.
Dip   -   (15 min - enough for 40 eggs)
  1. Crush GARLIC and chop fine. Squeeze Lime Juice.
  2. Place all Items in a Food Processor, Mixie, or Blender and process until smooth
  3. Refrigerated in a sealed container, it will keep for up to 7 days.
NOTES:

  1. Quail Eggs:

      Package size for fresh is usually 18 or 24. Aroy-D cans of peeled eggs contain about 22. Fresh are not real easy to peel, so buy extras. Most stores serving ethnic communities will have fresh Quail Eggs, at least here in California. Canned are available in Asian markets and on-line. For details see our Quail Eggs page.

  2. Mayonnaise:

      This is an important ingredient so should be high quality, such as Best Foods Real Mayonnaise (branded Hellmann's Real Mayonnaise east of the Mississippi).

  3. Chili Flake:

      This should be a reasonably hot flake according to your own best judgement. I used Aleppo Extra Hot and it was almost undetectable. For details see our Chili Powders & Flake page.

  4. Comments:

      This sauce is very similar to the Golf Sauce / Salsa Rosada of Argentina, Uruguay, and Bolivia.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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