Rouille

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Rouille

Rouille [ ʀuj ] describes a creamy sauce that is the traditional accompaniment to bouillabaisse , but also to other fish dishes in the south of France . The name Rouille (French: rust ) refers to its yellow-red color. It is usually served on a slice of white bread rubbed with garlic (and often also toasted).

Usually it is made in a mortar . The rouille consists of garlic and small red, hot peppers that are finely crushed together. There is also a small, mashed soft-boiled potato (alternatively white bread crumbs), optionally fish liver, saffron and olive oil . The desired consistency is set with fish broth.

Today there are also recipes with egg yolks ; a mayonnaise-like version to which saffron and cayenne pepper have been added and whose color is sometimes influenced with the help of tomato paste .

literature

• Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “rouille” .