Quick Salsa Verde

Directions

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