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Rouille sauce

Rouille (French: [ʁuj]; 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, fish soup and, notably, bouillabaisse. Rouille is most often used in the cuisine of Provence.

See also[edit]


  1. ^ 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.