Rouille is the French word for "Rust" which describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
A pungent and rustic sauce from Provence used as a condiment to Bouillabaisse. It is made by crushing raw garlic, cayenne chile, and soaked bread in a mortar and pestle until it forms a paste.
A French term meaning "rust" that is used to describe a burnt red colored sauce made from chile peppers, garlic and olive oil. The sauce is has a spicy flavor and is served most often with bouillabaisse.
Rouille is pronounced "roo - ee"
Rouille
Related Articles | |
| Beurre de Provence | ■■■■■■■ |
Beurre de Provence is another term for Aioli, a French garlic sauce that is made by mixing lemon, eggs, . . . Read More | |
| Roti | ■■■■■■ |
Roti is a Pakistani word for bread, also in some parts of Northern India, and the Caribbean. It usually . . . Read More | |
| Bouillabaisse | ■■■■■■ |
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. . . . Read More | |
| Imam Bayildi | ■■■■■■ |
Imam Bayildi refers to a Turkish dish made of eggplant sauteed in olive oil, with tomatoes, garlic, parsley . . . Read More | |
| Bagna cauda | ■■■■■■ |
Bagna cauda derived from the Italian word bagno caudo meaning 'warm Bath' , this is a flavourful dip . . . Read More | |
| Z'hug / Zhug | ■■■■■■ |
Z'hug / Zhug: Z'hug or Zhug refers to a condiment or a spicy relish made from a mixture of ground green . . . Read More | |
| Abegnades | ■■■■■ |
Abegnades is another term for Abignades, gooses tripe and blood cooked with Madiran served with fried . . . Read More | |
| Huile d'Olive | ■■■■■ |
Huile d'Olive is a French term for "Olive Oil", as in Pain Grille a l'Ail et a l'Huile d'Olive (Toast . . . Read More | |
| Accra de Morue / Acra de Morue | ■■■■■ |
Accra de Morue / Acra de Morue: Accra de Morue refers to an appetizer or hors d'oeuvre from the French . . . Read More | |
| Fafaru | ■■■■■ |
Fafaru refers to one of French Polynesian specialty made of thinly-sliced raw fish marinated in Mitiafafaru . . . Read More | |