📝 About This Recipe
Hailing from the sun-drenched hills of the Quercy region in Southern France, this Walnut Aillade is a velvety, pungent masterpiece that transcends the simple definition of a sauce. It is a robust emulsion of toasted walnuts, pungent garlic, and golden walnut oil, traditionally pounded by hand to create a texture that is both rustic and refined. This versatile condiment brings a deep, earthy complexity to grilled meats, roasted vegetables, or a simple slice of crusty sourdough bread.
🥗 Ingredients
The Nut Base
- 2 cups Fresh Walnut Halves (preferably high-quality English or Grenoble walnuts)
- 1 thick slice Day-old Sourdough Bread (crusts removed, torn into small pieces)
- 1/4 cup Whole Milk (for soaking the bread)
The Aromatics
- 4-6 Garlic Cloves (germ removed for a smoother flavor)
- 1/2 teaspoon Fleur de Sel (plus more to taste)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
The Emulsion
- 1/2 cup Extra Virgin Walnut Oil (cold-pressed for best aroma)
- 1/4 cup Neutral Oil (such as grapeseed or light olive oil to balance the richness)
- 2-3 tablespoons Warm Water (to adjust consistency)
- 1 teaspoon Lemon Juice (optional, for a touch of acidity)
Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 tablespoon Toasted Walnut Pieces (crushed)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Spread the walnut halves in a single layer on a baking sheet and toast for 8-10 minutes until fragrant and slightly golden. Do not let them burn, as walnuts turn bitter quickly.
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2
While the nuts are warm, place them in a clean kitchen towel and rub them vigorously. This helps remove some of the papery skins, which reduces bitterness and ensures a smoother sauce.
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3
In a small bowl, place the torn pieces of sourdough bread and pour the milk over them. Let soak for about 5 minutes until the bread is completely soft.
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4
Peel the garlic cloves and slice them in half lengthwise to remove the green 'germ' from the center. This step is crucial for a sweet, clean garlic flavor.
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5
In a large granite or marble mortar, combine the garlic cloves and the fleur de sel. Pound with the pestle until you achieve a smooth, translucent paste.
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6
Add the toasted walnuts to the mortar in small batches. Crush them into the garlic paste, rotating the pestle in a circular motion until the mixture is oily and relatively smooth.
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7
Squeeze the excess milk from the soaked bread and add the bread pulp to the mortar. Incorporate it thoroughly into the walnut-garlic mixture to act as a binder.
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8
Slowly begin adding the walnut oil, a few drops at a time, while continuously stirring with the pestle. This is similar to making a mayonnaise; you want to create a stable emulsion.
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9
Once half the oil is incorporated, you can add the remaining walnut oil and the neutral oil in a thin, steady stream, whisking or stirring vigorously.
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10
If the sauce becomes too thick or 'tight,' add a tablespoon of warm water to loosen it to your desired consistency. It should be thick enough to hold its shape but soft enough to spread.
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11
Stir in the freshly cracked black pepper and the optional lemon juice. Taste and adjust the seasoning with more salt if necessary.
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12
Transfer the aillade to a serving bowl. Garnish with minced chives and a few crushed toasted walnuts for texture.
💡 Chef's Tips
Always use the freshest walnuts possible; old walnuts contain oils that go rancid and will ruin the delicate flavor of the aillade. If you prefer a perfectly smooth texture, you can use a food processor, but pulse carefully to avoid over-processing the walnuts into a greasy butter. Removing the garlic germ is a professional secret that prevents the sauce from being overly 'repeating' or harsh on the palate. If the emulsion breaks (separates), whisk in a teaspoon of warm water in a separate bowl and slowly re-incorporate the broken sauce into it. Store any leftovers in an airtight container in the fridge for up to 3 days, but bring to room temperature before serving as the oils will firm up when cold.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or roasted chicken for a classic French country pairing. Use it as a dip for blanched spring vegetables like asparagus, radishes, and baby carrots. Spread generously on toasted baguette slices and top with a thin slice of salty jambon de pays or prosciutto. Whisk a spoonful into a simple vinaigrette to add body and a nutty depth to a bitter green salad (like frisée or radicchio). Pair with a crisp, dry white wine from the Southwest of France, such as a Gaillac or a Bergerac.