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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Aioli can be used like mayonnaise or you can serve aside vegetables, fish or meat. Ingredients:
1/2 cup low sodium chicken broth, undiluted |
1 tablespoon cornstarch |
2 tablespoons water |
1 egg yolk, beaten |
1/2 cup chopped fresh parsley |
1/4 cup loosely packed fresh basil leaf |
2 garlic cloves, minced |
1/4 teaspoon grated fresh lemon rind |
2 teaspoons dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Combine first 3 ingredients in a small saucepan, stirring well.
2. Cook over medium-high heat, stirring constantly, until mixture comes to a boil.
3. Cook an additional minute or until thickened; remove from heat.
4. Gradually stir about 1/4 of hot mixture into egg yolk; add to remaining hot mixture, stirring constantly.
5. Cook mixture over low heat, stirring constantly, until thickened.
6. Transfer mixture to a small bowl and let cool at room temperature.
7. In a food processor, process parsley and basil until finely chopped.
8. Add garlic, lemon rind and mustard until smooth.
9. Combine cooled broth mixture and parsley mixture in a small bowl; stir well.
10. Stir in salt and pepper.
11. Cover and chill thoroughly.
12. Serve with fish or steamed vegetables.
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