Rouille

Rouille sauce

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

References

  1. ↑ Sharon Tyler Herbst. The New Food Lover's Companion, Second Edition. 1995. Cited in the Food Network Encyclopedia entry for 'rouille'.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.