Rinse the cooled culinary herbs, roughly pluck them and remove the stems. Grind the leaves into a puree with the salt and celery salt (or crush 1/2 tsp each of dried chervil and tarragon and 1 good pinch of dried lovage with the fresh parsley, salt and 1 drop of water and leave for 2 hours).
Remove the shell from the egg and add the egg yolks to the herb mash form. Add the remaining ingredients. Whisk everything thoroughly until smooth but not creamy. Chop the egg whites into small pieces and stir in last.
If you like, you can add 1-2 tablespoons of ketchup, American style.
The sauce is suitable for meat salad, sausage salad, cold vegetables such as tomatoes, cauliflower, asparagus, artichoke hearts, for cooked ham and hard-boiled eggs.
Celery salad, boiled, langoustines, avocados, chicory, dressing, fruit salads, sliced tongue, sausage.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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