Salsa verde mayonnaise

A lovely accompaniment to fish.  The ideal device for making it is a food processer where you can put a smaller bowl attachment inside the lager bowl and pour in the oil while the motor is running.

I find it easier to chop the herbs beforehand, and in the case of the garlic it is definitely neccessary.

2 anchovy fillets - or more to taste, roughly chopped
1 tsp finely chopped garlic - or more to taste
2 tbsp finely chopped parsely
1 tbsp finely chopped mint
1 tbsp finely chopped basil - optional
1 tbsp capers or gherkins
1 tsp fine salt
1 tsp dijon mustard
Generous black pepper


Juice 1 lemon
1 egg yolk

75g extra virgin olive oil
75g plain vegetable oil

Place the ingredients in the top list into the food processer bowl.  Pulse several times to chop things as best possible.

Add the egg yolk and 1/2 the lemon juice.  Pulse again.

With the motor running add the oils, a drop first, then in a thin stream, then more quickly will be fine towards the end.

Add the remaining lemon juice, taste and adjust for salt/lemon.