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{{Short description|French garnish sauce}}{{about||the fireboat|Rouille (ship)|the fort in New France|Fort Rouille}}(File:Rouillesauce1.jpg|thumb|right|290px|Rouille sauce)Rouille ({{IPA|fr|ʁuj|lang}}; ) is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper.WEB, Sharon Tyler, Herbst, The New Food Lover’s Companion, 2nd, 1995,web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,2835,00.html, Food Network Encyclopedia entry for ‘rouille’,web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,2835,00.html," title="web.archive.org/web/20081202171102web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,2835,00.html,">web.archive.org/web/20081202171102web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,2835,00.html, 2008-12-02, It is served as a garnish with fish and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence.

See also

• Aioli
• Romesco
• Salvitxada

References

{{reflist}}{{France-cuisine-stub}}