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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

NounEdit

rouille (countable and uncountable, plural rouilles)

  1. (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

ReferencesEdit

  1. ^ 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

  • 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

ReferencesEdit

  1. ^ rouille, n.”, in OED Online  , Oxford: Oxford University Press, March 2011.

Further readingEdit

AnagramsEdit