Sardine Sauce

• 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

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.

eggs, olive oil, sardines, tarragon vinegar, kosher salt

Taken from cooking.nytimes.com/recipes/9724 (may not work)