Rouille (pronounced roo-EE) is a French term that most directly translates to "rust." It's often used in a culinary context to describe a vibrant, typically reddish-orange sauce or paste. This sauce is known for its robust, garlic-infused flavor profile, enriched by ingredients like saffron and traditionally served with fish dishes, particularly bouillabaisse (a Provençal fish stew). The word subtly suggests both the color and the textural nuance, implying a smooth, sometimes slightly coarse, consistency that coats and enhances the food it accompanies. Its application is most widely recognized in French cuisine but also appears in other parts of Mediterranean cooking, though with variations in regional styles.
Rouille meaning with examples
- The chef delicately spooned a generous dollop of rouille onto the grilled cod, its vibrant hue a visual promise of the garlicky and spicy flavors that lay beneath. It complemented the delicate fish so well that it provided a creamy, rich base of flavour.
- For a true taste of Provençal seafood, make sure to incorporate a generous amount of rouille, this is typically made with garlic, saffron, chili peppers, and olive oil. The complexity of its flavor profile provided a harmonious counterpoint to the seafood's delicate taste, enriching the dining experience.
- The secret to their famous bouillabaisse was revealed to be the special batch of rouille made from saffron, with the highest quality of peppers, and a touch of white wine vinegar. The tangy sauce, with its potent garlic punch, brought the stew into complete, delicious unison.
- Despite not usually being a fan of fish, the perfectly toasted bread slathered with rouille, was an exception, making it an appealing part of the bouillabaisse. It offered a counterpoint to the richness and acidity of the stew, while also adding a vibrant hue.
- The food critic raved about the perfectly textured rouille: 'It was the perfect complement to the grilled scallops, a testament to the chef's skillful use of garlic, peppers and high-quality olive oil. The consistency was silky smooth.'