Aillade

Aillade is a traditional French sauce originating from the region of Provence. It is closely related to the more widely known aioli, but with some distinct differences in ingredients and preparation.

Ingredients

The primary ingredients of aillade include:

• Garlic
• Olive oil
• Salt
• Pepper
• Lemon juice (optional)
• Egg yolk (optional)

Preparation

Aillade is typically prepared by crushing garlic cloves into a paste using a mortar and pestle. Olive oil is then slowly added to the garlic paste while continuously stirring to create an emulsion. Some variations of aillade may include the addition of egg yolk to help stabilize the emulsion, similar to the preparation of mayonnaise. Lemon juice can also be added for a touch of acidity.

Uses

Aillade is a versatile sauce that can be used in various dishes. It is commonly served with:

• Grilled vegetables
• Fish
• Meat
• Bread

Variations

There are several regional variations of aillade, each with its unique twist on the traditional recipe. Some variations may include additional herbs such as parsley or basil, while others might incorporate different types of oil or vinegar.

Related Sauces

• Aioli
• Rouille
• Mayonnaise
• Pistou

See Also

• French cuisine
• Provence
• Garlic
• Olive oil

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