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pistachio aillade

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etp111205 Oct 16, 2006 08:29 PM

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. Robert Lauriston RE: etp111205 Oct 16, 2006 08:42 PM

    Was it a thick, very nutty sauce?

    2 Replies
    1. re: Robert Lauriston
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      etp111205 RE: Robert Lauriston Oct 16, 2006 09:29 PM

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

      1. re: etp111205
        Robert Lauriston RE: etp111205 Oct 16, 2006 09:50 PM

        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. w
      wally RE: etp111205 Oct 16, 2006 11:22 PM

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

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