Originally Posted by Verbena

May I suggest that you avoid the canola oil? Personally, i quite like mayo made with olive oil (after all, it is a Spanish/French invention, and that is most likely how it was originally made), but when I want to tone it down a bit I use avocado oil. OK, I know, it is sometimes more expensive than olive oil, but I don't really use it for anything else. Also I discovered recently that Cost Plus/World Market carries it at a more reasonable price. My oil mix is usually 2/3 olive oil, 1/3 avocado oil, and, when I have it, a quarter cup or so of walnut oil "just because"; it adds a nice flavor.

If you have a source for fresh farm eggs (and know that they are, indeed, "fresh") I don't think you need to worry much about salmonella. Unless, of course, you are in some way already immune compromised. There are a lot of scare stories out there, but pastured chickens and impeccably fresh eggs pose little risk. I used to use regular market eggs, but find, these days, that I prefer to wait for my Girls to lay before using eggs raw. Not much mayonnaise in the winter in this house