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See also: rouillé

Contents

EnglishEdit

EtymologyEdit

Borrowed from French rouille.

PronunciationEdit

NounEdit

rouille (countable and uncountable, plural rouilles)

  1. A type of sauce from Provence, consisting of olive oil with breadcrumbs, garlic, saffron and chili peppers.
    • 2003, Michael A. Kornfield, Table for Two in Paris, New York: Peter Pauper Press, →ISBN, page 36:
      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.

Further readingEdit


FrenchEdit

EtymologyEdit

From Old French, from Vulgar Latin *robicla, from syncopation of *robicula, diminutive derived from Latin rōbīgō. Compare Occitan rovilh, Catalan rovell.

PronunciationEdit

  • IPA(key): /ʁuj/
  • (file)

AdjectiveEdit

rouille (plural rouilles)

  1. (color) rust

NounEdit

rouille f (plural rouilles)

  1. rust (oxidation of iron)
  2. rust (fungus disease of plants)
  3. (cooking) rouille (provençal sauce)

Derived termsEdit

Further readingEdit

AnagramsEdit