Basil-Parsley Sauce (1 PT) Recipe - Cooking Index
Basil-Parsley Sauce (1 PT) Recipe - Cooking Index
| 1 cup | 237ml | Fat-free chicken broth |
| 2 tablespoons | 30ml | Cornstarch |
| 2 tablespoons | 30ml | Egg yolks - lightly beaten (large) |
| 3/4 cup | 69g / 2.4oz | Minced fresh parsley |
| 1/2 cup | 73g / 2.6oz | Chopped fresh basil |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 1 tablespoon | 15ml | Dijon mustard |
| 1 tablespoon | 15ml | Lemon rind - finely chjopped |
| 1 | Garlic clove - minced |
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 160º. 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.
Serving Size: 1 tablespoon
Per serving: 23.9 cals; 1.9g total fat (0.3g sat fat); 21mg chol; 1.2g
carb; 0.1g fiber; 1.0g protein; 37mg sodium
Description:
"This dip can be used for artichokes as an alternative to melted
butter."
Copyright:
"Cooking Light"
Yield:
"1 1/3 Cups"
Shared by: Bonni; AllHerbalRecipes
WW Pointed by Mary [[email protected]]10/14/00
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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