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

  1. 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.
  2. Add the sardines and 2 tablespoons of the peppercorns. Pulse to combine, about 10 times. Add the vinegar and salt, and pulse to combine.
  3. Scrape the sauce into a medium bowl, and stir in the remaining peppercorns.

20 minutes

Dining and Cooking