Rouille

Rouille [ ʀuj ] denotes a creamy sauce, which is the traditional companion of bouillabaisse, but also other Southern French fish dishes. Similar sauces there were probably already in Roman times; therefore it belongs to the oldest sauces in Europe. The name Rouille (French: Stainless ) refers to its yellow color. It is most often served on a rubbed with garlic (and often toasted ) white bread slice.

It is usually prepared in a mortar. The rouille consists of garlic and small red, hot pepper pods, which are finely joined together. In addition a small soft mashed boiled potato (or white bread crumbs ), optional fish liver, saffron and olive oil. With fish broth to desired consistency is adjusted.

Today, there are also recipes with egg yolk. This mayonnaise-like version is, however, actually an aioli (garlic mayonnaise ) that was additionally added saffron and cayenne pepper and whose color is often made with the help of tomato paste.

• Sauce
• French Food