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

Recipe by Cooking Light September 1997

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Yield:
1 1/3 cups (serving size: 1 tablespoon)
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Ingredients

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Directions

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  • 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.

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Nutrition Facts

29 calories; calories from fat 59%; fat 1.9g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.2g; protein 0.7g; carbohydrates 1.1g; fiber 0.1g; cholesterol 21mg; iron 0.2mg; sodium 31mg; calcium 9mg.
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