Homemade Mayonnaise in the Jar

I'm giving you the version I used for my example, and the version I actually made.

Original Recipe I found

Ingredients

2 egg yolks
1 tbsp. lemon juice
1 tbsp. wine vinegar or another tbsp. lemon juice
1 tsp dry mustard
2 dashes hot sauce, such as Tabasco
1/4 tsp salt
1 cup olive oil

Instructions:
Put everything but oil in a clean old jar with a good tight lid. Have oil measured and standing by in measuring cup with pouring lip.
Insert stick blender all the way down to the bottom of the jar. Blend egg yolks with the seasonings.
Keep blender running. Now slowly start pouring in oil; you want a stream about the diameter of a pencil lead. Work the blender up and down in the jar as you go. When you can't get any more oil to incorporate, and it's puddling on the surface, stop. You're done. Leftover oil can go back in the bottle. Cap your jar of mayo and stash it in the fridge (lasts about 10 days).

Serves: Makes about a cup. If you use a lot of mayo in a week, double the recipe

My Version

Ingredients
2 eggs
2 Tbsp lemon juice
1 tsp dry mustard
3 dashes hot sauce
1 tsp salt
1 cup olive oil

Instructions

I didn't have a stick blender or a jar so I used a regular blender. It worked just fine, although you do have to scrape it out. I would do the jar if I had the right stuff.

I put everything but the oil in the blender and blended well. Then I took the little grip out of the top of the blender and began to pour the oil, with a small, constant stream. It's the craziest thing because it just starts becoming mayo, from the bottom up. When it stops puddling at the top, your done.

As a sidenote, remember that you can have all kinds of may. I added some spicy mustard to it once I was finished and used it for a spread over some fish. You can add it to sandwiches. Try adding horseradish. Any kind of mayo spread you see in the store, you can make at home. Get creative!