Salsa Verde Mayonnaise


December 24, 2013 by dgarnett2013

Salsa Verde Mayonnaise: A Love for Food by Daylesford 


Great with slow cooked lamb shoulder. 

  • 40g fresh parsley leaves, roughly chopped
  • 20g fresh mint leaves, roughly chopped
  • 30g rocket leaves, roughly chopped
  • 1 clove of garlic, roughly chopped
  • 3 tabs capers
  • 4 heaped tsps 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 mins 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.

This will keep for up to a week in the fridge.

Eaten on Christmas Eve with slow cooked lamb.


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