Rouille (French, 'rust') is a sauce
"that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers. It is served as a garnish with fish, fish soup (see types of soup) and, notably, bouillabaisse. Rouille is most often used in the cuisine of Provence."
A broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. Sometimes the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter." Rounds of bread spread with rouille is floated in the broth or eaten along the side-
- 1 thick slice pain de mie (white bread)
- 2 tablespoons fish bouillon
- 1g powdered saffron (optional)
Sauces in French cuisine date back to the middle ages.
"There were hundreds of sauces in the culinary repertoire. In 'classical' French cooking (19th and 20th century until nouvelle cuisine), sauces were a major defining characteristic of French cuisine."
"In the 19th century, the chef Antonin Carême classified sauces into four families, each of which was based on a mother sauce (Also called grandes sauces).
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