Rouille

Rouille (French: [ʁuj]; lit. 'rust') is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper. It is served as a garnish with fish and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence.

For the fireboat, see Rouille (ship).
For the fort in New France, see Fort Rouille.
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