Ingredients
• 1 large egg yolk
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon red-wine vinegar
• 1 teaspoon chopped garlic
• 1 cup olive oil
• 1 1/2  tablespoon finely chopped fresh flat-leaf parsley
• Coarse salt and freshly ground pepper

Directions

In a food processor fitted with the steel blade, combine the egg yolk, lemon juice, mustard, vinegar, and garlic. With the machine running, slowly pour the olive oil in a slow, steady stream through the feed tube. The mixture will emulsify into a mayonnaise. Add the parsley, and process to combine. Season with salt and pepper. Remove the aioli to a small bowl, cover, and keep refrigerated.