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Rouille sauce
For the fireboat, see Rouille (ship, 1929).
For the fort in New France, see Fort Rouille.

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]

  1. ^ Sharon Tyler Herbst. The New Food Lover's Companion, Second Edition. 1995. Cited in the Food Network Encyclopedia entry for 'rouille' Archived 2008-12-02 at the Wayback Machine.