We’re going to let you in on the secret to making the perfect aligot! One of Lozère’s absolute must-try dishes is, without a doubt, the famous aligot with sausages. You simply can’t visit Lozère without trying it in one of the burons in the Aubrac.
But what, then, is the secret to making aligot just like they do in the burons? It’s a genuine skill passed down from generation to generation. But we’ve decided to share the recipe for Aubrac aligot with you, along with a few tips to ensure it’s a real success.
Step 1: the ingredients
To begin with, we’ll list the ingredients to make sure we haven’t forgotten anything. The recipe serves 4 people: 1kg of potatoes, 400 grams of fresh Tome d’Aubrac, 100 grams of butter, 250 grams of crème fraîche, salt, pepper, a little garlic (optional) and that’s it.
Step 2: Preparation
First, mash the potatoes and add the butter, crème fraîche, salt and pepper. Once the mash is piping hot, add the Tome cheese and garlic if you like. The Tome will melt, so keep stirring constantly with that trusty spatula. Be careful – you might end up with a sore arm (we never said it would be easy…).
Thematics
