Sardine Sauce

Name: Sardine Sauce
Ingredients: 3 large eggs; 3 cups olive oil; 6 cans (3 3/4 ounces each) oil-packed sardines, drained and lightly crushed; 5 tablespoons green peppercorns packed in brine, rinsed; 3 tablespoons tarragon vinegar; 1 1/2 teaspoons kosher salt

6 ingredients

7 steps

Ingredients

3 large eggs
3 cups olive oil
6 cans (3 3/4 ounces each) oil-packed sardines, drained and lightly crushed
5 tablespoons green peppercorns packed in brine, rinsed
3 tablespoons tarragon vinegar
1 1/2 teaspoons kosher salt

Directions

1

In a food processor, pulse the eggs until slightly foamy, about 5 times.
2

With the machine running, pour the oil through the feed tube a few drops at a time.
3

When about 1 cup has been added and the sauce starts to thicken, pour a little faster, in a slow, steady stream, until the oil has been incorporated.
4

Add the sardines and 2 tablespoons of the peppercorns.
5

Pulse to combine, about 10 times.
6

Add the vinegar and salt, and pulse to combine.
7

Scrape the sauce into a medium bowl, and stir in the remaining peppercorns.