Rouille (; ) is a

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...

that consists of egg yolk and olive oil with breadcrumbs, garlic,

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in ...

and

cayenne pepper The cayenne pepper is a type of '' Capsicum annuum''. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with ...

. It is served as a garnish with

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...

, fish soup and, notably,

bouillabaisse Bouillabaisse (; oc, bolhabaissa, bullabessa ) is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form ''bouillabaisse'' comes from the Provençal Occitan word ''bolhabaissa'', a compound ...

. Rouille is most often used in the cuisine of

Provence Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bor ...

References

{{reflist French sauces Cuisine of Provence Occitan cuisine

See also

References