Bring the 2 liters of water to the boil in a saucepan – add the mashed garlic and the egg white – salt, pepper and stir well – cook for 3 minutes on medium heat. Prepare a mayonnaise with the egg yolks, pepper, salt and mustard. Dilute these with a scoop of lukewarm broth and carefully add to the soup and serve. If you want to serve soup noodles, you have to add them to the soup before the mayonnaise and let them boil, or add toasted bread just before serving.

Cut the schnitzel into approx. 2 cm thick cubes. Now dip these cubes of meat in the beaten egg yolk, then in the breadcrumbs. Heat the oil in a pan and then place the pan on a hot plate. The pieces of meat on fondue. Skewer forks and dip in the oil. Let simmer for about 2 minutes so that they turn brown. Serve with homemade garlic butter.

Peel and mash the garlic. Add egg yolk, salt and pepper and stir in the olive oil slowly and regularly to give the sauce volume (like with a mayonnaise) – sprinkle some lemon juice on top. This sauce can be served with fish dishes or cold meat (veal, beef, chicken). But it can also be enjoyed as a dish on its own. Cook potatoes, green beans, beets as you like – or eggs, mussels, a whiting. Present the whole thing with tomatoes and serve the aioli sauce in a sauce boat.