Rouille
French garnish sauce / From Wikipedia, the free encyclopedia
For the fireboat, see Rouille (ship). For the fort in New France, see Fort Rouille.
Rouille (French: [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.