Stocks & Sauces

Salsa dragoncello

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.



  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.

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