Recipe archive
MAIN RECIPE PAGE Back to Glossary

A red rust-coloured sauce that is traditionally made by pounding together red chilli pepper, bell pepper or Tabasco sauce, garlic and cooked potato or fresh breadcrumbs. The mixture is diluted with olive oil and stock from a fish or chicken bouillabaisse soup. Also fish or chicken liver, saffron, lemon juice, basil, tomatoes, thyme or savory can be added to the sauce.

Rouille is usually used to flavour fish stocks and soups.

Mayonnaise rouille is made by seasoning plain or garlic mayonnaise with pureed red bell pepper.


Copyright © 1997-2014 Nordic Recipe Archive
Any redistribution of this document without the author's permission is forbidden.
You may download a copy of this page for personal use only.