• 2 yolks of hard-boiled eggs
• 3 anchovy fillets
• 2 teaspoons capers

Pound all the solids except the parsley and cayenne together very well, working the anchovy fillets into very small pieces. When reduced to a paste add the vinegar and oil a little at a time beating as for mayonnaise. When thick put through a strainer, stir in the parsley and cayenne, and sieve. The sauce keeps very well for 2 or 3 weeks in the refrigerator if a larger quantity is made up.