10 minutes preparation
Finely chop the fresh tarragon together with some basil leaves, some cloves of garlic, a little salt, and abundant pepper and bind with the inner part of a loaf soaked in vinegar. Work cold, for a long time, so as to make the sauce as creamy as possible. Leave to rest per some hours, in a cool place, adding a quantity of extra virgin oil to taste. The longer the sauce is left to rest, the tastier it will turn out to be, becoming infused with the flavor of the garlic. Makes a superb accompaniment for chicken and boiled capon.