Boil the egg hard, peel it off. Puree in a blender. Add the quark, mustard, lemon and oil and mix in. Now season to taste with salt, pepper, chilli or curry, herbs or similar.
For aioli, first puree the garlic cloves.
This mayo will be a little stronger when it is in the refrigerator. Since it does not contain a raw egg, it can be kept for a few days and is great to prepare.
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