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"
List of books: Rouille
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