12294 Languedoc Walnut, Garlic, and Oil Liaison Serves 4 to 6 Wed Aug 06 00:59:56 -0700 2008 Mon Feb 02 07:20:26 -0800 2009 Licensed http://www.chow.com/recipes/12294 Mon, 02 Feb 2009 15:20:26 GMT This sauce is called Alhada Tolosenca in the Languedoc dialect. It is made with a good handful of freshly shelled walnuts pounded in a mortar with sweet and aromatic soft-white or pink-hued garlic, then made into a smooth paste by the addition of cold water. After the paste is seasoned with salt and pepper and a tablespoon of fresh chopped parsley, walnut oil is slowly beaten in. Often the flavor is enhanced by the addition of a splash of verjus or mild cider vinegar.

If you suspect that your walnuts are not fresh enough, heighten their flavor by toasting them in a 325°F oven for 10 minutes. Let cool before using. The sauce is usually served with fish, duck breast (magret), or veal chops grilled over charcoal or grapevine cuttings.

Though it is not authentic, if you make this sauce in a food processor, you might want to an add an egg yolk as a binder; the sauce will come out a good deal fluffier.

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  • Grind the walnuts in an electric blender or food processor for 30 seconds, stopping and scraping down the bowl twice. Add the garlic and 2 tablespoons ice water and process for 5 seconds longer. Season with the salt and pepper. With machine on, add the oil in a slow, steady stream.
  • Transfer to a bowl and fold in the chopped parsley. Taste and, if desired, add the verjus or vinegar. Let stand at room temperature for 1 hour before serving.

    • The Périgord Paradox The statistics are stunning: The people of the Southwest lead the rest of France in general good health and length of life. You've heard of the “French paradox,” but what about the “the Périgord paradox”? Jean-Luc Toussaint, the author of a book devoted to cooking with walnuts, coined the phrase because he believes the protective properties of walnuts are a major contributor to the good health of Périgourdines. The Périgord diet, which consists largely of confit, pork, wild mushrooms, and river fish, features numerous appetizers, salads, sauces, and desserts that employ walnuts.

    ]]>     http://www.chow.com Paula Wolfert 50 Main 3 ounces broken walnut meats

    ]]>     4 to 6 garlic cloves, peeled

    ]]>     ¼ teaspoon coarse kosher salt

    ]]>     Pinch of freshly ground pepper

    ]]>     ½ cup French walnut oil and ¼ cup French peanut oil

    ]]>     1 tablespoon chopped fresh flat-leaf parsley

    ]]>     A few drops of verjus or cider vinegar

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