Posted on 08 January 2012 by

Corn and Tomato Emulsion

By David Harbilas

Emulsified sauces are a lot of fun, because they sound very impressive but are very easy to make.

They also have a very rich flavor and a silky texture, due to the use of butter.

If you’re health conscious they can be made with olive oil, though the flavor is much different and more akin to a vinaigrette, which is itself an emulsified sauce when made like this.

This recipe, like the corn and tomato gazpacho, makes use of a corn stock, which is easy to make. T

he sauce goes well with nearly anything but works best with milder proteins like fish, chicken, or pork.

Makes about 1 cup of sauce

  • 2 tomatoes, diced
  • 3 ears of corn
  • 1 shallot, chopped
  • 4 sprigs of thyme
  • ½ carrot, roughly chopped
  • ½ celery rib, roughly chopped
  • ½ onion, roughly chopped
  • 1 garlic clove
  • 1 bay leaf
  • 1 sprig of parsley
  • olive oil
  • salt and pepper to taste
  • 4 tablespoons of butter

Shuck the corn and cut the kernels off the cob. Place the cobs into a pot with the onion, carrots, celery, bay leaf, parsley, two thyme sprigs, garlic clove and enough water to cover the ingredients. Bring the pot to a simmer and cook for 2 hours. Strain the broth, return to the pan and reduce by half. Meanwhile, heat about 2 tablespoons of olive oil in a saucepan. Saute the shallot for 1-2 minutes, or until soft.

Add the tomatoes and remaining thyme sprigs and cook over medium-high heat for 30-40 minutes, or until thick. Add the corn kernels and enough corn stock to keep the mixture moist. Cook the mixture until the corn is tender, about 5 minutes. Remove from the heat and allow to cool slightly. Meanwhile, melt the butter in a saucepan.

Place the corn and tomato mixture into a blender and blend until smooth, adding just enough corn stock to turn the ingredients in the blender. With the motor running, drizzle in the butter (olive oil can be used here as a substitute). Strain the sauce through a fine mesh strainer, pushing to extract as much of the liquid as possible. What should be left behind is a dry pulp. Keep the sauce warm and serve with chicken, fish, or pork.

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