Tarragon sauce

1 small loaf of white bread with the crust removed
1 bunch of fresh tarragon
2 cloves of garlic
1 dl red wine vinegar
salt, oil

This sauce is very good with boiled meat and poultry and it keeps for several days.
Crumble the bread in a bowl and add the vinegar. Finely chop the washed tarragon leaves together with the garlic. Squeeze the excess vinegar out of the bread and pass through a sieve or a blender, with the chopped herbs.
Add the oil and salt very slowly while stirring until smooth and creamy.