Rouille
From Wikipedia, the free encyclopedia
Rouille (pronounced: [ʁuj], French 'rust') is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and cayenne pepper.[1] It is served as a garnish with fish, fish soup and, notably, bouillabaisse. Rouille is most often used in the cuisine of Provence.
See also[edit]
References[edit]
- ^ Sharon Tyler Herbst. The New Food Lover's Companion, Second Edition. 1995. Cited in the Food Network Encyclopedia entry for 'rouille'.
