Rouille
Rouille (French pronunciation: [ʁuj] ⓘ; Provençal: rolha, 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 and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence.
See also
[edit]- Aioli – Garlic-based sauce
- Romesco – Tomato-based sauce
- Salvitxada – Like romesco thickened with toast
References
[edit]- ↑ 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.
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