• 1/2 bunch Italian parsley
  • 1/4 bunch summer savory
  • 1/4 bunch chives
  • 1 cup slivered almonds
  • 1/2 head large garlic
  • 1 lemon
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice


1. Remove the stems from the parsley and summer savory. Chop finely with a very sharp knife to avoid bruising the herbs. Finely chop the chives. Zest the lemon, then juice.
2. Peel the garlic and slice thinly on a mandolin. Roughly chop the almonds
3. Heat the olive oil in a heavy saucepan. Slowly cook the garlic until tender. Remove the garlic from the oil with a skimmer and put in a bowl. Toast the almonds in the same oil until golden. Remove the almonds to the bowl with the garlic using a skimmer. Cool the oil.
4. Add the cooled oil to the garlic and almonds. Add the lemon zest and herbs and stir well. Add vinegar and lemon juice to taste, then season well with salt and pepper.
5. Spoon over warm grilled meats just before serving. The aillade will be warmed by the heat of the meat just enough to assume its full flavor.

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