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.

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

See also

References
  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.
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