John:  If you haven't eaten Hollandaise, you haven't eaten; it's a very simple blend of egg yolks, butter, and cayenne.   It's quite laborious to make by hand and get the correct consistency.

It's traditionally associated with eggs benedict and asparagus, but is quite nice with broccoli.  You can find a never-fail recipe at my blog.

Sadly, most of what you get in average restaurants--the ones I can afford, for example--comes out of a can.

Regarding bottoms, my wok has a flat area about 6" in diameter at the bottom, then curves smoothly upward on the sides.  My stovetop is about waist-high, so I have no trouble managing it.  Perhaps someday I'll spring for a round-bottomed wok at the local Asian Market.