SARDINE SAUCE

Sardine Sauce image

Provided by Barbara Kafka

Time 20m

Yield 6 cups

Number Of Ingredients 6

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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

Steps:

In a food processor, pulse the eggs until slightly foamy, about 5 times. With the machine running, pour the oil through the feed tube a few drops at a time. 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.
Add the sardines and 2 tablespoons of the peppercorns. Pulse to combine, about 10 times. Add the vinegar and salt, and pulse to combine.
Scrape the sauce into a medium bowl, and stir in the remaining peppercorns.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 51 grams, Carbohydrate 0 grams, Fat 61 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 296 milligrams, Sugar 0 grams, TransFat 0 grams