Basil Parsley Sauce Recipe

• 1 c. Fat-Free Chicken Broth
• 2 Tbsp. cornstarch
• 2 lrg egg yolks lightly beaten
• 3/4 c. chopped fresh parsley
• 1/2 c. minced fresh basil
• 2 Tbsp. extra-virgin extra virgin olive oil
• 1 Tbsp. dijon mustard
• 1 Tbsp. finely minced lemon rind
• 1 x garlic clove chopped

1. Combine broth and cornstarch in a small saucepan.
2. Bring to a boil, and cook 1 minute, stirring constantly.
3. Gradually add in warm broth mix to egg yolks; stir constantly with a whisk.
4. Return broth mix to pan; cook over medium-low heat 15 min or possibly till thermometer registers 160F.
5. Pour into a bowl; stir in parsley and remaining ingredients.
6. Cover and chill.
7. Serve with steamed fresh vegetables such as artichokes, carrots, and potatoes, if you like.
8. Yield: 1 1/3 c. (serving size: 1 Tbsp.
9. ).
10. WW- 1 point.

chicken broth, cornstarch, egg yolks, fresh parsley, fresh basil, extravirgin extra virgin olive oil, mustard, lemon rind, garlic

Taken from cookeatshare.com/recipes/basil-parsley-sauce-80193 (may not work)