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    1 pt. Basil Parsley Sauce


    Source of Recipe


    Cooking Light Magazine, September 1997

    List of Ingredients




    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

    Recipe



    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 160¼F. 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.

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

    CALORIES 29 (29% from fat); FAT 1.9g; Sat 0.3g; PROTEIN 0.7g; CARB 1.1g; FIBER 0.1g; SODIUM 31mg WW- 1 point.

 

 

 

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