Salsa di Dragoncello

Tarragon Sauce

Preparation info
    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • ½ ciabatta loaf
  • 65 ml (2.½ fl oz) red wine vinegar
  • the yolks of


Tear the bread into small pieces, and soak in the vinegar for 20 minutes. Remove, squeeze dry, and chop, ideally with a mezzaluna.

Mash the egg yolks with a fork.

Very gently combine the bread, tarragon, anchovies, capers and egg in a bowl. Stir in the oil.