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Bernais Sauce

(For steak, filet mignon, cold meat or tuna fish.) Mix thoroughly four yolks of eggs, four tablespoonfuls of Pompeian Olive Oil, four tablespoonfuls of water, one tablespoonful of vinegar, half a teaspoonful of salt, onefifth of a teaspoonful of onion juice and two teaspoonfuls of chopped parsley.

Place in a double boiler and cook for three minutes, beating constantly with an egg beater. Take from the fire at the end of three minutes and add the chopped parsley. The sauce should be served as soon as finished.

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