This dip can be used for artichokes as an alternative to melted butter.
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
How to Make It
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.