Definitions for "Rouille"
Related Terms:
Hummus, Chimichurri, Guacamole, Tabbouleh, Panzanella, Aioli, Niçoise, Tapenade, Pesto, Tomato sauce, Adobo, Tomato paste, Tandoori, Remoulade, Pistou, Gazpacho, Worcestershire sauce, Coleslaw, Gremolata, Sesame seeds, Caponata, Escabèche, Raita, Hoisin sauce, Marinara, Tahini, Bruschetta, Baba ghanoush, Mole, Tarka, Harissa, Chili powder, Barbecue sauce, Chili sauce, Ratatouille, Chutney, Ginger root, Goulash, Ketchup , Curry powder, Korma, Garam masala, Kimchi, Pico de gallo, Curry, Five-spice powder, Gulab jamun, Tzatziki, Devil, Cassareep
pepper, tomato, olive oil and garlic
Mayonnaise of olive oil, garlic, chile peppers, bread, and fish broth; usually served with fish soups, such as bouillabaisse.
reddish hot sauce made of chiles, garlic, olive oil, and bread crumbs
A pungent and rustic sauce from Provence used as a condiment to Bouillabaisse. It is made by crushing raw garlic, cayenne chile, and soaked bread in a mortar and pestle until it forms a paste. Extra virgin olive oil is then worked into the sauce.
A thick sauce similar to aioli, made of dried chiles, garlic, and olive oil. Rouille is traditionally served with bouillabaisse and soup de poisson. Other recipes also add saffron and tomatoes.
roo-EE. Thick, rust-coloured sauce traditionally made with red pepper, potato and olive oil. Often served with fish dishes, particularly bouillabaisse -- a hearty fish soup. French.
A pungent Provençal sauce often served with fish stews...
Rouille is a type of sauce that consists of olive oil with bread or breadcrumbs with spices. Generally it is highly spiced with chile peppers. The name comes from the French word for rust.