rouille
See also: rouillé
Contents
EnglishEdit
EtymologyEdit
Homemade rouille
Borrowed from French rouille (“rouille (sauce); rust”); the sauce is so named because its colour resembles that of rust.[1]
PronunciationEdit
- (Received Pronunciation) IPA(key): /ˈɹuːi/
- (General American) IPA(key): /ˈɹui/
- Rhymes: -uːi
- Hyphenation: rou‧ille
NounEdit
rouille (countable and uncountable, plural rouilles)
- (cooking) A type of sauce from Provence, France, often taken with fish dishes, consisting of olive oil with breadcrumbs, chili peppers, garlic, and saffron.
- 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.
TranslationsEdit
type of sauce from Provence, France
ReferencesEdit
- ^ “rouille, n.”, in OED Online
, Oxford: Oxford University Press, March 2011; “rouille” (US) / “rouille” (UK) in Oxford Dictionaries, Oxford University Press.
Further readingEdit
FrenchEdit
EtymologyEdit
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.
PronunciationEdit
AdjectiveEdit
rouille (plural rouilles)
NounEdit
rouille f (plural rouilles)
Derived termsEdit
ReferencesEdit
- ^ “rouille, n.”, in OED Online , Oxford: Oxford University Press, March 2011.
Further readingEdit
- “rouille” in le Trésor de la langue française informatisé (The Digitized Treasury of the French Language).