2 egg yolks
1 cup light olive oil
Place egg yolks in a clean bowl or processor and begin to whisk vigorously – always in the same direction.
While whisking, pour a steady but very fine and continuous stream of olive oil in the eggs. DO NOT STOP WHISKING AS THIS POINT IS MAKE OR BREAK! As the eggs absorb the oil, the mixture will thicken.
When the mayonnaise is ready (holding a shape), season to taste with lemon juice and salt.
If the oil is added too quickly, the eggs will separate. Do not persist in flogging a 'dead' egg; it'll never come round. Start fresh in a clean bowl with just one egg yolk. Once the oil has taken the mayonnaise is forming, you can then steadily add the separated mixture in a slow stream while still whisking vigorously in one direction. Continue adding oil until you have the quantity you need.