Dictionary

rouille en · NOUN

Pronunciation

• /ˈɹuːi/
• (Received-Pronunciation) audio

Etymology

Borrowed from French rouille (“rouille (sauce); rust”); the sauce is so named because its colour resembles that of rust.

Meanings

1. (countable, uncountable) 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.
   • 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. 2010 April, Sara Moulton, “Plenty of Poultry”, in Sara Moulton’s Everyday Family Dinners, New York, N.Y.: Simon & Schuster, →ISBN, page 174:
   • Serve with grated Parmesan cheese and a rouille sauce [...]. 1958, Alice B[abette] Toklas, “Soups”, in Aromas and Flavors of Past and Present, New York, N.Y.: Harper & Brothers, →OCLC; republished New York, N.Y.: The Lyons Press, 1996, →ISBN, page 5:
   • 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. 2003, John Weston, “Or a Snake when He Asks for Fish”, in Dining at the Lineman’s Shack, Tucson, Ariz.: University of Arizona Press, →ISBN, page 41:
   • 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. 2003, Michael A. Kornfield, “Sauces”, in Table for Two in Paris: Cookbook & Music CD, White Plains, N.Y.: Peter Pauper Press, →ISBN, page 36:
   • ROUILLE SAUCE / Strongly flavored, served with fish soups or bouillabaisse. 1975, Irma S[tarkloff] Rombauer, Marion Rombauer Becker, “Savory Sauces and Salad Dressings”, in Joy of Cooking, 1st Scribner edition, New York, N.Y.: Scribner, published 1995, →ISBN, page 366, column 1:

Forms

Translations (11)

uk руй (type of sauce from Provence, France) · ca salsa rolla (type of sauce from Provence, France) · he רוי (type of sauce from Provence, France) · fr rouille (type of sauce from Provence, France) · de Rouille (type of sauce from Provence, France) · ru руй (type of sauce from Provence, France) · it rouille (type of sauce from Provence, France) · es rouille (type of sauce from Provence, France) · ast rouille (type of sauce from Provence, France) · pl rouille (type of sauce from Provence, France) · fi rouille-kastike (type of sauce from Provence, France)