Place the egg yolk, lemon juice, and Dijon mustard in a food processor and blend until it's in paste form.

While still blending, slowly pour in the olive oil, followed by the vegetable oil. Pour in the oils slowly, as a thin stream, to help keep the oil and ingredients from separating. Stop the processor once combined.

Add in the habanero peppers, garlic paste, and salt. Pulse blend to fully combine the ingredients.

Place the aioli in a bowl or jar, cover, and refrigerate for a minimum of 2 hours to allow the flavors to meld.