Provided by John Willoughby And Chris Schlesinger
Categories easy, condiments
Time 10m
Yield About 2 1/4 cups
Number Of Ingredients 9
Steps:
- Put egg yolks in a blender or food processor and, with the motor running, add oil in a thin, steady stream. (Most processors have a small hole in the "pusher" insert that makes this easy to do.) When oil is incorporated and mixture has thickened to approximately the texture of mayonnaise, turn motor off.
- Add vinegar, mustard and half the corn kernels and pulse until well blended, about 5 or 6 pulses. Transfer sauce to a bowl, fold in remaining corn kernels along with relish, parsley, celery seeds and salt and pepper. Cover and refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 57 milligrams, Sugar 1 gram, TransFat 0 grams
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