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A French sauce made with garlic, walnuts and olive oil. It is served with meat, fish and vegetables.


1 c walnut (shelled walnuts)
6 clv garlic (peeled)
1⁄2 c olive oil
1 t salt (or to taste)


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.

That's it!

Preparation time
6 servings


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.

French cuisine

dressing, sauce
very easy
French food recipes
Food in Europe