Basil-Parsley Sauce

Ingredients

• 2 tablespoons cornstarch 
• 1 tablespoon dijon mustard 
• 2 large egg yolks lightly beaten
• 1 cup chicken broth fat-free
• 0.5 cup basil fresh chopped
• 0.8 cup parsley fresh minced
• 1  garlic clove minced
• 1 tablespoon lemon rind finely chopped
• 2 tablespoons olive oil extra-virgin

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• kitchen thermometer

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 16
2. Pour into a bowl; stir in parsley and remaining ingredients. Cover and chill.
3. Serve with steamed fresh vegetables such as artichokes, carrots, and potatoes, if desired.