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Oct 16, 2006 08:29 PM
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pistachio aillade

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.

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    1. re: Robert Lauriston

      definitely nutty, although I am not sure I would call it a sauce -- a bit drier than a sauce.

      1. re: etp111205

        That sounds like a variation on walnut aillade, then. Substitute pistachios and pistachio oil (hard to find but exists):

        http://recipes.egullet.org/recipes/r3...

    2. There is a recipe for pistachio aillade in the Zuni cookbook.