Method
1. Take a large handful of flat parsley and chop it down, not too fine.
2.Take a couple of fillets of anchovy, chop them a little bit.
3. Then using the back of your knife, chop them into a paste.
4. Put the parsley and anchovies into a bowl.
5. Add a teaspoon of English mustard, a table spoon of capers (chopped if you like).
6. Take the white of a boiled egg and chop coursely.
7. Mix it all together.
8. Add 200ml extra virgin olive oil, mix and season with a sprinkle of Knorr Granualted Bouillon instead of salt and pepper.
