rouille

Definitions

A type of sauce from Provence, France, often served with fish dishes, consisting of egg yolk and olive oil with breadcrumbs, chili peppers, garlic, and saffron.

countable, uncountable

Equivalents

Examples

“Serve⟳ with grated Parmesan cheese and a rouille sauce [...].”

“ROUILLE SAUCE / Strongly flavored, served with fish⟳ soups or bouillabaisse.”

“Rouille: Garlic, Saffron, and Pepper Mayonnaise [...] After you have⟳ added a few drops of oil, add⟳ saffron and a pinch of cayenne. Gradually whisk in remaining oil in a slow, thin stream until sauce is thickened to a mayonnaise consistency. Taste⟳ the rouille and add⟳ additional cayenne, if desired.”

“In the Northwest one finds fritters coated with not-too-finely ground hazelnuts, with crab on the inside; in that case called crab cakes, spiked with chopped scallion and bell or hot red pepper, served with rouilles of mustard and racy mayonnaise.”

“Chicken bouillabaisse with Rouille [...] I'm taking some liberties by calling this recipe a bouillabaisse. The classic recipe, of course, is a venerable fish⟳ stew that originated in Marseille. It's flavored with saffron and garnished with a rouille sauce. [...] To serve⟳, divide⟳ the bouillabaisse among 4 soup plates and top with the Rouille.”

CEFR level