Put the eggs in the blender.
With the motor running, add the vinegar, spices, and garlic, one at a time, through the feed tube in the lid, and blend until the garlic is pureed.
Pour the oil into a small pitcher.
With the motor running, add the oil in a slow, steady stream through the feed tube until the mayonnaise is thick and will incorporate no more oil.
To store, pour boiling water into a clean jar and lid, and invert them.
When they are dry, spoon in the mayonnaise, which will keep about 2 weeks in the refrigerator.