rouille

Borrowed from French rouille (“rouille (sauce); rust”); the sauce is so named because its colour resembles that of rust.^[1]

• IPA^(key): /ˈɹuːi/

• Audio (Received Pronunciation):

  (file)

• Rhymes: -uːi
• Hyphenation: rou‧ille

rouille (countable and uncountable, plural rouilles)

1. (cooking) A type of sauce from Provence, France, often served with fish dishes, consisting of egg yolk and olive oil with breadcrumbs, chili peppers, garlic, and saffron.
   • 1958, Alice B Toklas, “Soups”, in Aromas and Flavors of Past and Present, New York, N.Y.: Harper & Brothers, →OCLC; republished New York, N.Y.: The Lyons Press, 1996, →ISBN, page 5:

     Serve with grated Parmesan cheese and a rouille sauce [...].

   • 1975, Irma S Rombauer, Marion Rombauer Becker, “Savory Sauces and Salad Dressings”, in Joy of Cooking, 1st Scribner edition, New York, N.Y.: Scribner, published 1995, →ISBN, page 366, column 1:

     ROUILLE SAUCE / Strongly flavored, served with fish soups or bouillabaisse.

   • 2003, Michael A. Kornfield, “Sauces”, in Table for Two in Paris: Cookbook & Music CD, White Plains, N.Y.: Peter Pauper Press, →ISBN, page 36:

     Rouille: Garlic, Saffron, and Pepper Mayonnaise [...] After you have added a few drops of oil, add saffron and a pinch of cayenne. Gradually whisk in remaining oil in a slow, thin stream until sauce is thickened to a mayonnaise consistency. Taste the rouille and add additional cayenne, if desired.

   • 2003, John Weston, “Or a Snake when He Asks for Fish”, in Dining at the Lineman’s Shack, Tucson, Ariz.: University of Arizona Press, →ISBN, page 41:

     In the Northwest one finds fritters coated with not-too-finely ground hazelnuts, with crab on the inside; in that case called crab cakes, spiked with chopped scallion and bell or hot red pepper, served with rouilles of mustard and racy mayonnaise.

   • 2010 April, Sara Moulton, “Plenty of Poultry”, in Sara Moulton’s Everyday Family Dinners, New York, N.Y.: Simon & Schuster, →ISBN, page 174:

     Chicken bouillabaisse with Rouille [...] I'm taking some liberties by calling this recipe a bouillabaisse. The classic recipe, of course, is a venerable fish stew that originated in Marseille. It's flavored with saffron and garnished with a rouille sauce. [...] To serve, divide the bouillabaisse among 4 soup plates and top with the Rouille.

• rouille on Wikipedia.Wikipedia

Inherited from Old French reoïlle, from Vulgar Latin *robicla, from syncopation of Latin *robicula, a diminutive of Latin rōbīgō (“rust”) + -cula (from -culus (suffix forming diminutives)).^[1] Rōbīgō is derived from rōbus (a variant of rūfus (“red, reddish”)) + -īgō (suffix forming nouns usually denoting diseased conditions). Compare Catalan rovell, Occitan rovilh, Spanish robín.

• IPA^(key): /ʁuj/

• Audio:

  (file)

rouille (plural rouilles)

1. rust (color/colour)

rouille f (plural rouilles)

1. rust (oxidation of iron or, by extension, other metals)

   Le vert-de-gris est la rouille du cuivre. ― Verdigris is copper rust.

2. rust (fungus disease of plants)
3. (cooking) rouille (provençal sauce made with chilli and garlic)

• rouiller

• “rouille”, in Trésor de la langue française informatisé , 2012.

• ouiller