Stocks & Sauces

Salsa dragoncello

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Dragoncello is Italian for tarragon, making this a tarragon salsa. With chopped capers, anchovies, and garlic, it carries many similarities with its cousin salsa verde but has the interesting and rather pleasing addition of grated (or chopped) hard-boiled egg yolk and some stale bread soaked in vinegar.

Tarragon is a strong flavour and a pungent herb, so it must be handled with care. The bread and egg yolk gives the salsa body so we can have a lighter hand with the tarragon. Like many dressings and salsas, it must be bright with acidity. Fantastic with both fish and meat, it will make an excellent addition to your repertoire.

Suggested cuts: Ribeye of Beef Roast, Pork Shoulder Chop, Chicken Legs, Smoked Ox Tongue.

Salsa al dragoncello served with ribeye of beef roast and confit potatoes.

Ingredients

Method

  1. Crumble the stale bread into a bowl and pour over 2 tablespoons of vinegar, leave to sit for 15 minutes.
  2. Peel the egg and discard the whites. Finely grate the yolk onto the bread soaked in vinegar and stir together with a spoon.
  3. Add the tarragon, anchovies, capers, garlic and 3-4 tablespoons of olive oil. Season with a little sea salt and then leave to one side to sit for 15 minutes.
  4. Return to the salsa and taste once more. Adjusting the seasoning as necessary.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.