Rouille (French: [ʁuj]; Provençal: rolha, lit. 'rust') is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper.[1] It is served as a garnish with fish and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Rouillesauce1.jpg/290px-Rouillesauce1.jpg)
See also
editReferences
edit- ^ Herbst, Sharon Tyler (1995). "Food Network Encyclopedia entry for 'rouille'". The New Food Lover's Companion (2nd ed.). Archived from the original on 2008-12-02.