Salsa Verde Mayonnaise
This is an amalgamation of two classics: mayonnaise and salsa verde, the famous Italian green sauce, full of herbs with capers and anchovy.
(MAKES 500ML)
40g fresh parsley leaves, roughly chopped
20g fresh mint leaves, roughly chopped
30g rocket leaves, roughly chopped
1 clove of garlic, roughly chopped
3 tablespoons capers
4 heaped teaspoons Dijon mustard
160ml olive oil
4 anchovy fillets
160ml mayonnaise
Mix all the ingredients apart from the mayonnaise in a bowl and leave to stand for 10 minutes to allow the flavours to infuse into one another. Blend to a coarse paste (or do this with a pestle and mortar).
Put the mayonnaise into another bowl and slowly whisk in the blended herb mixture, a little at a time. Do this slowly, to avoid the mayonnaise separating. Chill in the fridge until needed.
Once made, this will keep for up to a week in the fridge.
