As promised the recipes.
Hollandaise
4 egg yolks
1 tablespoon lemon juice
1 stick melted butter
Pinch cayenne
Pinch salt
In a blender mix the yolks, lemon juice, salt, and cayenne pepper until smooth and lighter in color, then very slowly drizzle in the butter until your sauce is thickened. Heat it slowly in a double boiler constantly stirring if you wish, or just serve it as is room temp from the blender.
Mayo
1 egg
1/2 teaspoon salt
1/2 teaspoon mustard powder
2 teaspoons lemon juice
1 tablespoon white vinegar
1 cup veg oil
pinch of sugar
Combine everything in the blender except the oil, start the blender and let it go until everything looks well mixed, then slowly drizzle oil until you have the thickened mayo.
Now for either of these you can change any of the acids to another acid or combos of them, you can add more spices, herbs can be added, garlic can be added, you can use honey instead of sugar in the mayo, for a thicker mayo add an extra egg, use different oils or combos of oils. Both recipes are awesome as is. Playing around with the ingredients has show me they are hard to screw up, so have fun. Plus if you mess it up just dump it and start over, you know you have plenty of eggs!
I had a sick teenager when they hatched and didn't spend as much time with them as I did my EE hatch so these birds aren't friendly to me at all. They actually think I am satan incarnate! 
