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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dip can be used for artichokes as an alternative to melted butter. 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 |
Directions:
1. 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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