Herbed shallot aioli

I adapted this recipe from one I found in Fine Cooking to suit my needs. This spread is mellow and brite, and tastes great on a BLT or tomato sandwich. 

Herbed shallot aioli:

Ingredients: 

• one small to medium shallot, finely minced
• 1 extra-large egg yolk
• 1 medium clove of garlic finely minced
• 1 tsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/2 cup grapeseed oil
• 1/4 cup olive oil
• 1/2 cup basil leaves, finely chopped
• 1/4 cup parsley leaves, finely chopped

Directions: 

1. In a large bowl, beat the shallot, egg yolk, garlic, lemon juice, salt, and 1 tsp water with a whisk or a hand mixer (go hand mixer, your arms will thank me later). 
2. Slowly drizzle in the oil, a few drops at a time, whisking constantly, until it starts to emulsify. Once the sauce is thickened (no oil pooling in places) send a steady small stream of the oil into the bowl, still continuously whisking until all of the oil is used. You should have a thick, creamy base. 
3. Mix in minced herbs. You can store in an airtight container for up to a week, it makes about a cup and a half of spread. 

Note: To make this vegan, omit the oils and egg yolk and use a vegan mayo as the base. Stir in the other ingredients and allow to meld together for about an hour for the best results.