Prepare the mayonnaise by whisking egg yolks in a medium container using a hand blender or electric mixer. Gradually incorporate the oil, adding one tablespoon at a time while mixing continuously. Keep adding oil until the mixture reaches a density slightly thicker than store-bought mayonnaise. Poke a garlic clove, rotate it within the blend until it releases its essence, then discard the garlic and season with salt and pepper. Incorporate the red wine vinegar one teaspoon at a time, proceeding carefully, as this will loosen the texture of the mayonnaise.