After trying several different brands of mayo made from canola oil, I have come to the conclusion that canola is simply the wrong type of oil to use if you want your mayo to have a flavor anywhere near that of what we usually think of as standard mayonnaise.
Mayo made with canola tastes so unlike traditional mayo that I think it should be illegal to call it mayonnaise. For the same reason they don’t call miracle whip mayonnaise. It may look like mayo and come in the similarly-shaped jar, but it tastes nothing like mayonnaise. Call it “Whipped Imitation Sandwich Filler suitable for people without taste buds or sensory nerve endings” or something. But don’t call it mayonnaise.
I once made a sammich using this gelatinous white reagent, and spit out the first bite. I thought the meat had gone bad. Then I tasted a bit of the meat by itself. Nope, that was fine. It was the mayo that was rank. I thought it was a bad jar. I took it back claiming it was rancid and got a new jar (same store, different brand). That one was equally awful. Then I noticed that all of their mayo brands used canola oil. This was in a Whole Foods Market. Is there something especially unwholesome or unorganic about soybean oil?
I don’t get it. Why use canola oil if it results in a flavor that is so far away from mayonnaise that it shouldn’t even be called mayonnaise?
Canola oil used for cooking or salad dressings is equally vile. :eek:
The Brassicas, per Wikipedia:
*Almost all parts of some species or other have been developed for food, including the root (rutabaga, turnips), stems (kohlrabi), leaves (cabbage, kale), flowers (cauliflower, broccoli), and seeds (many, including mustard seed, and oil-producing rapeseed). *
… which should give you a hint why the taste isn’t the most appealing (think sulfur). :smack:
I use corn oil for most things – the oil of choice for New World patriots. Internationalists can use soybean oil. Plus regional oils as appropriate for the dish (olive oil for Mediterranean, for example).
Kraft mayo made with olive oil comes in a nice rectangular bottle with a pretty label and is unspeakably vile. No relation to mayonnaise at ALL.
But that’s different from home-made. I hope.
An allergy is to a protein. Soybean oil, properly distilled, has no protein. If a person is truly allergic to soy, they should not have an issue with commercial soybean oil.
The cultivar that is used in making Canola oil is quite different from the original. Several unpleasant/poisonous compounds have been significantly reduced. You do not want to eat regular rapeseed oil. Having distinct terms is useful, although the trademark issue doesn’t help. (So there’s no common term for Canola-type oils.)
Perhaps the OP is tasting some of the residual erucic acid or glucosinolates.
I confess - we buy the canola oil mayo all the time - supposedly healthier (cholesterol) and we haven’t found any horrible after taste. Far better than that Miracle Whip but will agree it is not the same as home-made mayo (which I have made in the past).
Really surprised to hear the negative comments about rapeseed (canola) mayonnaise.
Cold pressed rapeseed oil is very healthy, it’s environmental to produce and tastes great. Rapeseed oil mayonnaise is the best I have tasted by far.
Healthwise it is high in linoneic and linolenic acid, which are converted in the body to omega 3 and omega 6 fatty acids. It contains no transfats, is high in mono-unsaturates mostly omega 9 and is lower in saturated fat than olive oil.
Internationalists can use soybean oil. 
Plus regional oils as appropriate for the dish (olive oil for Mediterranean, for example). 