Squeeze the garlic cloves. Combine the sauce ingredients except for the oil and mustard. Stir with the whisks of the mixer and then add the oil first drop by drop, then faster and faster while stirring.
Season with mustard until the mixture is creamy.
Serve with white bread and red wine, or as an accompaniment to meat and fish.
And if you don’t want the mayo to be quite so thick, you can stretch it with yogurt (I like Onken’s whole milk yogurt in a 500g tub best) until you have a creamy sauce and then you have the most beautiful garlic sauce for grilled food, fondue or fresh baguette. Hmmm, tasty!
From the recipe collection of Andreas Kohout
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.