Sauce Italienne

Ingredients

• 1 half calf's brain
• 5 whole egg yolks
• 10 grams salt
• pepper
• 1 liter oil
• 1 whole lemon
• 1 heaping tablespoon parsley, chopped

Instructions

1. Press the cooked calf's brain through a fine sieve into a bowl. Whisk smooth with a wire whisk, then add the egg yolks, salt, and a generous pinch of pepper.
2. Monter au beurre (emulsify) the sauce by whisking in the oil gradually, as though making a mayonnaise, then add the lemon juice. Finish by stirring in the chopped parsley.
3. Serve this sauce with any cold meat.