1) French sauce
Found on
https://www.crosswordclues.com/clue/rouille
Rouille (pron, French `rust`) is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers. It is served as a garnish with fish, fish soup and, notably, bouillabaisse. Rouille is most often used in the cuisine of Provence. ...
Found on
http://en.wikipedia.org/wiki/Rouille
(from the article `bouillabaisse`) ...mullet, chapon, saint-pierre, and a number of others. Spiny lobsters and crabs are used, as are mussels in the Parisian version of the dish. All ...
Found on
http://www.britannica.com/eb/a-z/r/71
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.
Found on
http://www.encyclo.co.uk/local/22282
mayonnaise of olive oil, garlic, chile peppers, bread, and fish broth; usually served with fish soups, such as bouillabaisse.
Found on
http://www.patriciawells.com/glossary/
thick, spicy, rust-colored sauce, w/olive oil, peppers, tomatoes, garlic
Found on
http://www.slowtrav.com/france/restaurants/glossary.htm
Garlic and oil emulsion used as flavoring.
Found on
https://findlayfoods.com/dictionary-of-french-cooking-terms
No exact match found.
