I was musing on my past experiences the other day, and remembered how much I disliked the mayonnaise I had during my high-school exchange to France. It was darker (more yellow, specifically) than anything I’ve ever had since. It tasted like it had gone bad–an unpleasant smell and the normal taste of mayonnaise combined with something I found wholly unpalatable. At first, I just assumed it had turned a little, but freshly-bought mayonnaise had the same taste.
This was only one brand of mayo, so it could have just been a recipe I didn’t like. Regardless, is there anything usually different about European/French mayonnaise that would mark it as so distinct from the Canadian stuff?