Discover the perfect herbaceous accompaniment to fish...
1 shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 anchovy fillets in oil, drained and chopped
2 teaspoons capers, drained and chopped
1 teaspoon English mustard
2 large egg yolks
Finely grated zest and juice of 1 lemon
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 tablespoons chopped rocket leaves
1 tablespoon chopped basil
300ml light olive oil
Blitz the shallot, garlic, anchovy, capers, English mustard, egg yolks and lemon till you have a fine paste
Add chopped herbs and blend briefly
With the blender running on its lowest setting slowly add the olive oil to make a thick emulsion of mayonnaise
Tip: Start pouring the oil slowly and add more and more as the emulsion thickens