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April 2010
Garlic and Walnut Sauce
Sauce Aillade
photo by France Ruffenach
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.
Makes 1 1/2
cups/375 ml sauce to serve 6 to 8
- 1 cup/125 g
walnut pieces
- 8 garlic
cloves, cut into pieces
- 2
tablespoons water
- Salt and
pepper
- 1 cup/250 ml
walnut oil
- 2
tablespoons chopped fresh parsley
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
parsley, taste, and adjust the seasoning. The sauce will keep
tightly covered in the refrigerator for up to 3 days.
Excerpted from THE COUNTRY COOKING OF FRANCE
by Anne Willan, Chronicle Books, 2007.
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