Sardine Sauce

1. 1

   In a food processor, pulse the eggs until slightly foamy, about 5 times.

2. 2

   With the machine running, pour the oil through the feed tube a few drops at a time.

3. 3

   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.

4. 4

   Add the sardines and 2 tablespoons of the peppercorns.

5. 5

   Pulse to combine, about 10 times.

6. 6

   Add the vinegar and salt, and pulse to combine.

7. 7

   Scrape the sauce into a medium bowl, and stir in the remaining peppercorns.

* Per serving · 4 servings · Values may vary.

No additional tips available.