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Figaro Sauce

2 tablespoons lemon juice
1 large egg
1/8 teaspoon salt
1/8 teaspoon white pepper
1/2 cup butter, melted
1/2 cup peanut oil
2 tablespoons tomato sauce
1 tablespoon chopped flat-leaf parsley

1. Place lemon juice, egg, salt, and white pepper in a food processor. Blend for 1 to 3 seconds. Add melted butter while still running, then add peanut oil. Blend in the processor for 20 seconds or until smooth. Blend in tomato sauce and finely chopped parsley.

Makes about 1 1/3 cups.