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Green Herb mayo



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


  1. Blitz the shallot, garlic, anchovy, capers, English mustard, egg yolks and lemon till you have a fine paste

  2. Add chopped herbs and blend briefly

  3. 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

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