Sardine Sauce

Name: Sardine Sauce
Total time: 20 min
Yield: 6 cups
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

By Barbara Kafka

Updated Aug. 9, 2024

Total Time: 20 minutes
Rating: 4(26)
Comments: Read comments

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Ingredients

Yield:6 cups

3large eggs
3cups olive oil
6cans (3¾ ounces each) oil-packed sardines, drained and lightly crushed
5tablespoons green peppercorns packed in brine, rinsed
3tablespoons tarragon vinegar
1½teaspoons kosher salt

Ingredient Substitution Guide

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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.