Rouille (; ) 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.

See also

• Aioli Garlic-based sauce

• Romesco Tomato-based sauce

• Salvitxada Like romesco thickened with toast

References