This walnut and garlic sauce is typically served with grilled duck breasts

75 g walnut pieces
50 g  garlic cloves
250 g walnut oil
1 spoonful of chopped parley

a mortar and pestle, crush the walnuts and the peeled garlic cloves. While doing so, incorporate 2 to 3 spoonfuls of cold water in order to obtain a smooth paste.
Ad the salt and pepper, then slowly pour the oil so that it's well absorbed. Add the parsley.
Transfer to a sauce boat. 

Many thanks to these photographers

About us

ARIEGE.COM was created in 2000 by a small team of multilingual Ariège residents to promote tourism in the department. We put visitors to the site in direct contact with advertisers with no intermediary and take no commissions. You will see no banner advertising on the site; we receive no financial support from any regional or departmental body. Our company operates on revenues from Ariège residents advertising on this site; we also create web sites for other Ariège companies or individuals. For information on prices, contact us.
SNC ARIEGE.COM - infos-ariege@ariege.com