Hollandaise sauce from Jean-François Piège

Jean-François Piège shares with you every Saturday at Punto the secrets of cooking it, by placing a seasonal product in front of the plate. After revealing to you last week his valuable tricks for preparation and cooking of green asparagusthe 2-star chef at Grand Restaurant in pair now revealed the recipe for the emblematic sauce to go with them: the hollandaise. Egg yolks, water, salt, lemon zest and juice, clarified butter, and you’re done. All you have to do is make the holla...