Sweet Corn Tartar Sauce
Updated May 5, 2024
Ryan Conaty for The New York Times
- Total Time
- 10 minutes
- Rating
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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 analysis per serving
2 grams carbs; 16 milligrams cholesterol; 125 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 13 grams fat; 57 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
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