Rouille
Revision as of 05:40, 21 November 2010 by Game widow (talk)
Literally French for rust, in cooking rouille is a fiery-flavored, rust-colored sauce of hot chilies, garlic, fresh bread crumbs 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.
