Rouille

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Rouille sauce
Rouille sauce

Rouille (French, 'rust') is a sauce that consists of olive oil with breadcrumbs, garlic, saffron 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.

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