Aillade Toulousaine

Walnut and Garlic Sauce

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

A large platter of crudités – fingers of celery, carrot and chicory with rings of green and red peppers or Florentine fennel, and a few sprigs of cauliflower and watercress – arranged like rays of the sun around two pottery crocks of sauce for dipping into, aïoli in one and this aillade in the other, makes an informal start to an outdoor meal.


  • 85 g(3 oz) walnuts
  • 2–3 cloves of garlic
  • 75–150 ml olive oil
  • salt


Cover the walnuts with boiling water, drain and rinse under cold water. If you wish, peel the walnuts but unless the skin is bitter tasting I leave them unpeeled.

Pound the nuts to a purée with the garlic and gradually incorporate the oil and about 60 ml( fl oz) hot water to make a soft consistency. Season with salt and spoon into a bowl. If available a few leaves of fresh coriander, finely chopped and sprinkled on top, gives the sauce an intriguing flavour. This sauce is also good with cold chicken.