Mayonnaise made with quail eggs

Break the quail eggs (6 pcs.) and carefully pour them into a tall narrow container (for example, a jar or a special blender cup).

The yolks should be added carefully so that they do not spill.

Add olive oil (150 ml), lemon juice (3 tbsp), as well as salt (1/2 tsp) and mustard (1 tsp) to the eggs.

Then, immerse the hand blender to the bottom of the container and start blending the mixture until it becomes uniform and smooth. This will take just a few minutes.

After that, place the resulting mayonnaise in the refrigerator to stabilize for an hour.

Store it in the refrigerator for 2-3 days.