(quick and easy) vegetable soup and wine in a round-bellied saucepan form.
On the hot stove top form, whisking always restrained. When the sauce begins to thicken, remove from the heat and add the butter until the bottom of the saucepan has cooled. (If the sauce thickens too quickly because it has become too hot, transfer it on the spot to a large enough bowl before the egg flocculates. Later, add the Herbadox, the herbs and season to taste with salt and freshly ground pepper.
Sauce Herbadox is a classic sauce, like Worcester sauce and is available in delicatessen shops.
Serve as a sauce with “Beef fillet with potato gratin” (=> separate
Our tip: It is best to use fresh herbs for a particularly good aroma!
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