Hollandaise. That lovely creamy buttery addition used to perfect Eggs Benedict, place over white fish or summer veggies. It is pure magic if done correctly, and can be a disastrous mess if it splits on you. This is my technique for making the magic.
And why am I showing you a picture of hollandaise with asparagus, a fried duck egg and serrano ham? Well, in the month of May, Germans are absolutely crazy about their asparagus (the white kind, though white is awful in my parts of the world, as it is old, woody and generally horrible; this lovely green stuff is from the local farmers market and was harvested about 36 hours ago). Holladaise is wonderful with this dish.
