4 double fillets of flounder
2 eggs, separated
1 pinch each salt, pepper, dry mustard
1 cup peanut oil
4 tablespoons pickle relish
1 tablespoon parsley, chopped
1 tablespoon lemon juice
dash of Tabasco sauce

Place the egg yolks in a blender, food processor or deep bowl.

Blend in the salt, pepper and mustard. If blending by hand, use a small whisk.

If using the machine, pour the oil through the funnel in a thin, steady stream with the machine running. If mixing by hand, add oil a few drops at a time, beating well in between each addition.

When half the oil has been added, the rest may be added in a thin steady stream while beating constantly with a small whisk.

Mix in the relish, parsley, lemon juice and Tabasco. Beat the egg whites until stiff but not dry and fold into the oil/egg mixture (mayonnaise).

Broil the fish about 2 inches from heat.

Spread the sauce over each fillet and broil for 3-5 minutes longer, or until the sauce puffs and browns lightly.

Serving Size: 4