Rouille

From Wikipedia, the free encyclopedia

Rouille (French, 'rust') is a sauce that consists of olive oil with breadcrumbs, garlic and chile peppers. ^[1] It is served as a garnish with fish and fish soup, notably Bouillabaisse. Rouille is most often used in the cuisine of Provence.

[edit] See also

• Aioli

[edit] References

1. ^ Sharon Tyler Herbst. The New Food Lover's Companion, Second Edition. 1995. Cited in the Food Network Encyclopedia entry for 'rouille'.