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