Anchovy-caper mayonnaise
2 medium egg yolks from very fresh organic eggs
500 ml (17 fl oz) extra virgin olive oil
juice of 2 lemons
Maldon salt and coarsely ground black pepper
10 salted anchovy fillets, prepared (see here), roughly chopped
4 tablespoons salted capers, prepared (see here), roughly chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Make the mayonnaise as in New Olive Oil Mayonnaise left, using the juice of one of the lemons only. Mix the juice of the second lemon with the anchovies and stir into the mayonnaise, then stir in the capers and parsley.