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Lemon Herbed Aioli

Yield 3/4 cup.
Aioli (pronounced ay<_->OH<_->lee) is a dressed-up version of mayonnaise generally flavored with garlic. Use aioli as you would mayonnaise--as a sandwich spread or, as they do in France, served aside vegetables, meat, or fish.</_-></_->

Ingredients

  • 1/2 cup canned low-sodium chicken broth, undiluted
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 egg yolk, beaten
  • 1/2 cup chopped fresh parsley
  • 1/4 cup loosely packed fresh basil leaves
  • 2 cloves garlic, minced
  • 1/4 teaspoon grated lemon rind
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Nutrition Information

  • calories 11
  • caloriesfromfat 0.0 %
  • fat 0.6 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.4 g
  • carbohydrate 1.1 g
  • fiber 0.0 g
  • cholesterol 18 mg
  • iron 0.0 mg
  • sodium 78 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 3 ingredients a small saucepan, stirring well. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Cook an additional minute or until thickened; remove from heat. Gradually stir about one-fourth of hot mixture into egg yolk; add to remaining hot mixture, stirring constantly. Cook mixture over low heat, stirring constantly, until thickened. Transfer mixture to a small bowl; let cool to room temperature.

  2. Position knife blade in food processor bowl. Add parsleyand basil; process until finely chopped. Add garlic, lemon rind, andmustard; process until smooth.

  3. Combine cooled broth mixture and parsley mixture in a small bowl; stir well. Stir in salt and pepper. Cover and chill thoroughly. Serve with fish or steamed vegetables.

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