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Ingredients
3 large eggs
3 cups olive oil
6 cans (3 ¾ 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 analysis per serving
122 milligrams cholesterol; 607 calories; 42 grams monosaturated fat; 9 grams polyunsaturated fat; 9 grams saturated fat; 61 grams fat; 296 milligrams sodium; 15 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Scrape the sauce into a medium bowl, and stir in the remaining peppercorns.
Private Notes
Comments
What is the sauce used for?
See the above titled recipe for what it goes with.
See the above titled recipe for what it goes with.
What is the sauce used for?