Sardine Sauce

• 3 large eggs
• 3 cups olive oil
• Six 3.75-ounce cans oil

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 a 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.

Add the sardines and 2