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.
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