Using a sharp knife carefully crack quail eggs. Add all the spices, Dijon mustard and lemon zest. Beat using an electric mixer on medium speed. Now add lemon juice.
Very slowly, start adding extra virgin olive oil but keep beating the mixture. The olive oil needs to be added gradually and patiently. The process should last 15 minutes. Keep beating and watch your mayonnaise become thick.
Place the mayonnaise in a glass container or a jar and seal well. Use it within 5 days. No additives, no preservatives, so it has a short expiration date. Health benefits are numerous!