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Basil-Parsley Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.