Article · Wikipedia archive · Last revised Jul 20, 2026

Rouille

Rouille is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper. It is served as a garnish with fish and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence.

Last revised

Jul 20, 2026

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≈ 1 min

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Rouille sauce source ↗

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.

See also

See also

References

References

Herbst, Sharon Tyler (1995). "Food Network Encyclopedia entry for 'rouille'". The New Food Lover's Companion (2nd ed.). Archived from the original on 2008-12-02.