[SarahCat]

After some trial and error, I found that 3/4 canola oil and 1/4 extra virgin olive oil in my food processor mayonnaise recipe is the ideal flavor most general mayo uses, including remoulade, tartar sauce, and particularly chicken salad. The recipe I use also has white wine vinegar and lemon juice. Using pasteurized eggs at room temperature results in a very light and creamy product.