2 yolk of eggs
1/8 teaspoon of salt
1.5 cup of vegetable oil
4 teaspoon of lemon juice
Put the egg yolks in a small bowl, add the salt and a half teaspoon lemon juice, and mix well. Add the oil gradually, drop by drop at first, but faster as you proceed, and stir constantly. As the mixture thickens, thin it with lemon juice. Add oil and lemon juice alternately until all is used, stirring or beating constantly. Keep well covered and in a cool place when not in use. Mayonnaise may be made more economically and in less time by using the whole egg, as the white of egg takes up the oil more readily than does the yolk used by itself, and it also takes up more oil proportionately than the yolk. However, the color and the flavor will not be quite so rich as when the yolks only are used; but this lack of color can be overcome by the use of a little vegetable butter coloring, and the difference is not noticed by many.
acknowlegment: this recipe is coming from http:/www.freerecipe.org/Extras/Condiments/mayonnaise_hjac.htm