¼ cup hot water
Salt
Few grains cayenne
1 teaspoon finely chopped parsley
Add oil slowly to egg yolks, then pour on gradually vinegar and water. Cook over boiling water until mixture thickens, then add seasonings and parsley.
Sauce Tyrolienne
To three-fourths cup Mayonnaise add one-half tablespoon each finely chopped capers and parsley, one finely chopped gherkin, and one-half can tomatoes, stewed, strained, and cooked until reduced to two tablespoons. Serve with any kind of fried fish.
Creole Sauce
2 tablespoons chopped onion
4 tablespoons green pepper, finely chopped