NOTES:The recipe quantity will serve 4-5 people, but I have discovered that the Aillade freezes beautifully so I usually at least double up & keep a nice pot for next time.
Use walnut oil if at all possible. I've used olive oil & even truffle oil when I didn't have walnut & although they work well its just not quite the same.
75 grams fresh walnuts
50 grams raw garlic
150 milliliter walnut oil
Salt & pepper
A small handfull of Parsley
- Mix the walnuts & garlic together and process in a food processor or blender until very smooth. You may need to add a bit of water to keep the mixtrure flowing, but not too much. ( the traditional method was to do this step in a mortar & pestle, but the food processor is much easier.)
- With the processor running slowly pour in the walnut oil. Process until the Aillade is nicely smooth.
- Add salt & pepper to taste.
- Add the parsley.
- Serve with magret or place into a ramekin, seal with film & freeze.