>
>If I am making French mayonnaise I use salad (canola or soya) oil -
>whatever, it is an oil with no added flavour. I have found that
>using extra virgin olive oil for this sort of mayonnaise interferes
>with the traditional dressing and I personally don't like that. I
>asked a chef friend and he agreed (surprisingly, because we don't
>always!). However, if you like French mayonnaise with an olive
>flavour then by all means use olive oil.
>
>I use grapeseed oil for a number of things. It is a very good (and
>bland) oil with immense goodness as well. It is high quality oil and
>quite expensive.
>
>If I am wok-cooking Asian I generally use peanut oil (with a dash of
>sesame oil as well).
>
>I never ever use any oils when grilling steaks. I use garlic butter -
>but never oil.

I used to make my mayonaise with oil that had no flavor, but decided that I
liked the flavor that the olive il gives to the mayonaise, so now I use it.
Rosie