Rouille

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.

This article about French cuisine is a stub.