Rouille

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Rouille sauce

Rouille (pronounced: [ʁuj], French 'rust') is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers.[1] It is served as a garnish with fish, fish soup and, notably, bouillabaisse. Rouille is most often used in the cuisine of Provence.

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References[edit]

  1. ^ Sharon Tyler Herbst. The New Food Lover's Companion, Second Edition. 1995. Cited in the Food Network Encyclopedia entry for 'rouille'.