Aillade is a very thick sauce based on a purée of garlic.
Walnut kernels are blended with garlic, walnut oil is added, then seasoned with salt to taste. You can do this in a mortar or pestle, or in a food processor or blender.
It is often served with duck as a side sauce for dipping the pieces of meat in.
“Aillade ariégeoise” is an egg yolk thinned with some oil, to which is added the egg white with a clove of garlic.
In the Middle Ages, Aillade was made from garlic, almonds or other nuts, and bread crumbs. It was used among other things for garnishing dishes and seasoning soups.