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Wok eggs, fried rice and hot Dry Noodles.
From the Languedoc-Roussillon region of southern France, aillade is an emulsified sauce of nuts, garlic and oil. It’s not uncommon to find versions that call for almonds or pistachios, but here we use the traditional walnut. Aillade is undeniably rich, so to lift its flavor and make a delicious accompaniment to simple seared steak, we add lemon zest and juice, capers and a good amount of parsley. We also keep the texture rather coarse and thin the consistency with water.
cup walnuts, roughly chopped
tablespoons fresh oregano, roughly chopped
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