Cream Puffs
Barbara Kafka
38 ratings with an average rating of 4 out of 5 stars
38
55 minutes
Sardine Sauce
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (12 servings)
607 calories; 61 grams fat; 9 grams saturated fat; 0 grams trans fat; 42 grams monounsaturated fat; 9 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 296 milligrams sodium
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.
Powered byPreparation
- 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.
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Cooking Notes
Robin
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Robin
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