Ingredients
- 2 egg yolks
- 1 cup vegetable oil
- 2 tablespoons red wine vinegar
- 2 tablespoons grainy mustard
- ⅓ cup corn kernels, blanched for 1 minute and drained
- ¼ cup sweet pickle relish
- ¼ cup roughly chopped fresh parsley
- 1 tablespoon celery seeds
- Salt and pepper, to taste
- Nutritional Information
Nutritional analysis per serving (18 servings)
122 calories; 12 grams fat; 0 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 10 milligrams cholesterol; 47 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 2 1/4 cups
Preparation
- 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.
10 minutes
Dining and Cooking