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Pronunciation: [roo-EE; roo-YUH]

Categories: Sauce, French

Literally French for "rust." Culinarily, rouille is a fiery-flavored, rust-colored sauce of hot chiles, garlic, fresh breadcrumbs and olive oil pounded into a paste and often mixed with fish stock. It's served as a garnish with fish and fish stews such as bouillabaisse.