2023年11月14日 · Rouille is a thick French sauce spiced with saffron, and often served with bouillabaisse or other French seafood soups. Anthony Bourdain created this version to serve with his Soupe de Poisson, a...

2023年8月3日 · Rouille (pronounced “roo-ee”) is a traditional French sauce that originates from the region of Provence. The name “rouille” comes from the French word for “rust,” which describes the sauce’s reddish-orange color.

2023年8月28日 · Rouille is a thick, garlicky mayo-like sauce that's great with bouillabaisse and other seafood dishes. It's made with bread, olive oil, egg yolks, and garlic, and gets its beautiful yellow color from saffron.

Rouille is a rust coloured sauce that’s a speciality of Provence, a bit like a spicy mayonnaise. Every family and cook has their own favourite version. Some may add lemon juice to firm the rouille, whilst others add breadcrumbs or potato.

Rouille is a traditional Provençal dip originating from the south of France, characterized by its bold flavors, crunchy texture, and vibrant green color. This classic dip is a staple in many French restaurants and is often served as a condiment to accompany grilled meats, cheeses, and bread.

2007年4月18日 · As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean...

2024年5月16日 · Rouille is a thick sauce that is often used as a garnish with fish or fish-based soups. The actual name for the sauce is actually the French word for rust. This is because of the reddish brown color of the sauce when it is prepared with a traditional recipe.

Rouille (French pronunciation: [ʁuj] ⓘ; Provençal: rolha, lit. 'rust') is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper. [1] . It is served as a garnish with fish and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence. ^ Herbst, Sharon Tyler (1995).

2024年3月8日 · La rouille est une sauce épicée à base d’ail et de safran, souvent servie avec la soupe de poissons ou la bouillabaisse, typique de la cuisine provençale.