This is an amalgamation of two classics: mayonnaise, and salsa verde, the famous Italian green sauce, full of herbs, and made piquant with capers and anchovies.
Once made, this will keep for up to a week in the fridge.
This recipe is taken from A Love For Food, a collection of recipes from the fields and kitchens of Daylesford Farm.
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.