Salsa di dragoncello

Salsa di dragoncello

By
From
Ben's BBQ Bible
Makes
300 g
Photographer
Billy Law

For me, this is like a béarnaise sauce, only a lot better for you! It is fantastic with boiled meats, fish and vegetables, and would be perfect served with Bistecca alla fiorentina or any barbecued steak.

Ingredients

Quantity Ingredient
6 eggs
100g stale ciabatta, crust removed
60ml white wine vinegar
1 cup chopped tarragon
6 anchovy fillets, chopped
1 tablespoon chopped salted capers
salt
freshly ground black pepper
120ml extra virgin olive oil

Method

  1. Put the eggs in a saucepan of cold water, bring to the boil and simmer for 10 minutes, or until hard-boiled. Place the eggs under running cold water until cool enough to handle, then shell them. Discard the egg whites and chop the yolks.
  2. Soak the stale bread in a little warm water until soft. Add the vinegar, and once the bread is soft, squeeze the excess moisture and mash with a fork to break it up.
  3. Add the tarragon, anchovies, capers and egg yolks, and combine. Season with salt and pepper, then add the olive oil. Allow to rest for 20–30 minutes before using.
  4. This sauce is best used straight away, served at room temperature. It will keep for 2 days in the refrigerator if stored in an airtight container.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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