I had a great dinner at Lucques is LA the other night -- lamb on a rosemary skewer with cous-cous, roasted nectarine, labne and pistachio aillade. Can anyone tell me how to make pistachio aillade? Thanks in advance.
Was it a thick, very nutty sauce?
definitely nutty, although I am not sure I would call it a sauce -- a bit drier than a sauce.
That sounds like a variation on walnut aillade, then. Substitute pistachios and pistachio oil (hard to find but exists):
There is a recipe for pistachio aillade in the Zuni cookbook.
Pace Picante Salsa Knockoff
Long Cooking Grits (split from San Francisco)
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