Sauce Aillade

Garlic and Walnut Sauce

Preparation info

  • Makes 1½ cups 375 ml Sauce to Serve

    6 to 8

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Ail means “garlic,” as will be evident when you taste this sauce from Languedoc, an emulsion of walnuts and walnut oil with raw garlic and parsley. Serve it with duck breast, roast pork, or grilled vegetables.


  • 1 cup/125 g walnut pieces
  • 8 garlic cloves, cut into pieces


Put the walnut pieces and garlic in a food processor and pulse until chopped, about 1 minute. Add the water and continue working to a paste, about 1 minute longer. Season with salt and pepper. With the blades running, add the oil a few drops at a time so an emulsion forms. After about 15 seconds, when the sauce starts to stiffen, add the remaining oil in a slow, steady stream. Work in the parsl