Herbs & Spices

Basil-Parsley Sauce

Posted by Carole Koch

Serve this sauce with steamed fresh vegetables, such as carrots, potatoes or artichokes.

1 cup fat-free chicken or vegetable broth
2 tablespoons cornstarch
2 large egg yolks, slightly 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 clove garlic, 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 160 degrees F. Pour into a bowl; stir in remaining ingredients. Cover and chill.

Makes 1 1/3 cups.

From fooddownunder.com.

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