Basil-Parsley Sauce

Cooking Light
This dip can be used for artichokes as an alternative to melted butter.
1 1/3 cups (serving size: 1 tablespoon)


+ Add To Shopping List
1 cup fat-free chicken broth
2 tablespoons cornstarch
2 large egg yolks, lightly beaten
3/4 cup minced fresh parsley
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon finely chopped lemon rind
1 garlic clove, minced


Combine broth and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Gradually add hot broth mixture to egg yolks; stir constantly with a whisk. Return broth mixture to pan; cook over medium-low heat 15 minutes or until thermometer registers 160°. Pour into a bowl; stir in parsley and remaining ingredients. Cover and chill. Serve with steamed fresh vegetables such as artichokes, carrots, and potatoes, if desired.

Created date

September 1997

Nutritional Information

Calories 29
Caloriesfromfat 59 %
Fat 1.9 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 0.7 g
Carbohydrate 1.1 g
Fiber 0.1 g
Cholesterol 21 mg
Iron 0.2 mg
Sodium 31 mg
Calcium 9 mg