Rouille
French garnish sauce
From Wikipedia, the free encyclopedia
Rouille (French pronunciation: [ʁuj] ⓘ; Provençal: rolha, lit. 'rust') is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper.[1] It is served as a garnish with fish and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence.
