A French sauce made with garlic, walnuts and olive oil. It is served with meat, fish and vegetables.
Crush the garlic with the salt in the mortar until it forms a paste. Add the peeled walnuts and grind them not very finely. Add the olive oil little by little, stirring, until the sauce has the desired consistency.
The sauce can have the consistency of a spread or of a pourable sauce. Add more olive oil or just water, 1-2 tablespoons at a time, to thin the sauce.
Aillade can be spread on toasted bread. The sauce can poured over food or be used as a dressing for salads.
You can make this garlic sauce with butter and white wine. Simply substitute 100 ml of olive oil with 100 g of butter and add 1-2 tablespoons of white wine.
In some recipes, aillade sauce appears as a garlic mayonnaise.
This sauce comes from the Languedoc region of France. It is a sauce similar to pesto.
Food in Europe