A creamy sauce of breadcrumbs, garlic, red chili peppers, olive oil, and often fish stock, traditionally served as an accompaniment to bouillabaisse.
A creamy sauce of garlic and hot red pepper.
Origin of rouille
- French rust, rouille (in the latter sense, translation of Provençal rouio rust, rouille, so called because of the sauce's reddish or tawny color) from Old French rust from Vulgar Latin rōbīcula from Latin rūbīgo, rōbīgo rubiginous
From American Heritage Dictionary of the English Language, 5th Edition