Avocado oil. Or rice oil. Or grape seed oil.

Also, add egg yolks to cuisinart, while running drizzle oil in slowly. The end.

My mayonnaise making journey:

"... add oil one drop at a time..." "ain't nobody got time for that!" "This is gross." Buys mayo from grocery.

i agree about the olive oil mayo. i use cold-pressed unrefined sunflower or avacado oil. i also make more of a sauce than a glob. most people do not use enough lemon juice, salt and spice.

having said all that, keep aoli consumption at a minimum. it should be a rare "treat." people should once again let their salivary glands do the job that mayo does in this modern time. in most ways, "we need to go back."

most countries that export olive oil, export their garbage. I suggest you try a few recipes and ingredients to find what you like. As we all have differnt tastes.

The connoisseur prefers Alicorp which is sold in a large squeezable bag woth a nozzle.