For the Golden Garlic Mayonnaise is it rapeseed oil or grapeseed oil?
The recipe uses rapeseed oil for preference. This should be cold-pressed rapeseed oil, rather than the expeller-pressed type usually labelled as vegetable oil (or Canola oil). Usually for mayonnaise a mild-flavoured oil is used (such as grapeseed), but here the peppery flavour of the rapeseed oil balances the flavour of the saffron. Regular olive oil is the best alternative to the rapeseed oil.