Dragoncello Sauce is delicious served with roast chicken, lamb chops and Bollito Misto.
Tear the bread into small pieces and soak in the vinegar for 20 minutes. Remove the bread, squeeze dry and chop finely.
Mash the egg yolks with a fork.
Very gently combine the bread, tarragon, anchovies, capers and egg in a bowl. Stir in the oil and serve.
Come to savour culinary delights at Ballymaloe House Hotel.
Book Your Stay
