L’Aillade Toulousaine

Garlic and walnut sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

If you are a garlic lover an aillade toulousaine – a wonderful walnut and garlic sauce – goes very well with it.


  • 75 g ( oz) walnuts, if possible newly picked, and shelled
  • 50 g (


Pound together the walnuts and garlic in a mortar. If you have no mortar, you can short-cut the process a little with the aid of a food mixer. If the garlic and walnuts are fresh and juicy, it will grind them fairly finely and you can finish them off in a bowl with the aid of the thick handle of a wooden spoon. You need to get as finely-ground a mixture as possible.

Stir in one or two t