Anne Willan

Sauce Aillade

Garlic and Walnut Sauce

Preparation info
  • Makes

    300 ml

    of sauce
    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

‘Aillade’ signals garlic, which here is used with walnuts and walnut oil to make an emulsified sauce on the lines of mayonnaise. Traditionally served with grilled/broiled breast of duck, sauce aillade is good with any of the same foods as ‘sauce brique rose’ of Languedoc.

Ingredients

75 g walnut halves

Method

Using a mortar and pestle, pound the walnut halves and garlic, adding the water gradually as you work to make a smooth paste. Season with a little salt and pepper. Add the oil a drop at a time, still pounding with the pestle. When the mixture begins to thicken, the oil can be added more quickly.

Alternatively, purée the walnut halves, garlic and water in a food processor or blender. Wit