Mint and tarragon aioli for lamb

Name: Mint and tarragon aioli for lamb
Ingredients: 1 farm fresh egg yolk, room temperature; 2/3 canola oil; 1 well smashed garlic clove, peeled; 1 tablespoon champagne or cider vinegar; pinch of Maldon salt flakes or sea salt; 1/3 cup cold pressed extra virigin olive oil; 1 teaspoon lemon zest; spritz of lemon juice; 2 tbl. bruised and minced spearmint leaves; 1 tablespoon bruised and minced tarragon leaves; 1 tablespoon bruised and minced ramp greens (or a mix of scallions and chives); pinch of ground lemongrass; tiny splash of brandy