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 ½ teaspoons kosher salt
- Nutritional Information
Nutritional analysis per serving (48 servings)
153 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 30 milligrams cholesterol; 118 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 cups
Preparation
- 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.
20 minutes
Dining and Cooking