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Basil-Parsley Sauce (1 PT)

Serves: 20 people

Recipe Ingredients

1 cup 237mlFat-free chicken broth
2 tablespoons 30mlCornstarch
2 tablespoons 30mlEgg yolks - lightly beaten (large)
3/4 cup 69g / 2.4ozMinced fresh parsley
1/2 cup 73g / 2.6ozChopped fresh basil
2 tablespoons 30mlExtra-virgin olive oil
1 tablespoon 15mlDijon mustard
1 tablespoon 15mlLemon rind - finely chjopped
1   Garlic clove - minced

Recipe Instructions

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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