Maître D’Hôtel Sauce
This is made by using sauce Hollandaise and adding to it 1 tablespoon of lemon juice and 1 tablespoon of finely chopped parsley.
Mint Sauce
Wash the mint and take ½ cup of the leaves; chop them fine, macerate in a mortar, then cover with 1 cup of hot vinegar, add 1 teaspoon of sugar, and let stand a few moments before using.