Sardine Sauce

Seafood
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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 ⓘ

Instructions

  1. In a food processor, pulse the eggs until slightly foamy, about 5 times.
  2. With the machine running, pour the oil through the feed tube a few drops at a time.
  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. Add the sardines and 2 tablespoons of the peppercorns.
  5. Pulse to combine, about 10 times.
  6. Add the vinegar and salt, and pulse to combine.
  7. Scrape the sauce into a medium bowl, and stir in the remaining peppercorns.

Nutrition & Diet Analysis (per serving)

324 kcal 16% DV
Protein Fat Carbs

Macronutrients

Protein 1.7g 3% DV
Total Fat 26.6g 34% DV
Carbs 20.7g 8% DV
Fiber 0g
Sugar 0g

Electrolytes

Sodium 9760.3mg 100% DV
Potassium 137.3mg 3% DV
Cholesterol 64.5mg 22% DV

Vitamins & Minerals

Vitamin A 15.8mcg 2% DV
Vitamin C 0.1mg
Calcium 63.3mg 5% DV
Iron 0.7mg 4% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

egg kosher salt olive oil

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