Maltese sauce by 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 Hollandaise sauce recipe to be with his green asparagus, the 2-star chef at Grand Restaurant has now revealed a variant: the Maltese sauce. No more or less a hollandaise sauce with orange. Jean-Francois Trap relies on you to pass on a valuable skill of concentrating orange flavors. Hollandaise sauce, the juice...