I don't have a lot of experience making straight-up mayonnaise, to use instead of the jarred stuff in potato or tuna salad and so on. I've made aioli, with olive oil, but I think an all-olive oil mayo might be too bitter and assertive. A friend whipped up a batch using all canola oil, and I didn't like that much either, though it's possible that the oil was old and had started to turn. Any hard-won or received wisdom would be welcome. TIA!