- (Received Pronunciation) IPA(key): /ˈɹuːi/
- (General American) IPA(key): /ˈɹui/
- Rhymes: -uːi
- Hyphenation: rou‧ille
- (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.
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)). Rōbīgō is derived from rōbus (a variant of rūfus (“red, reddish”)) + -īgō (suffix forming nouns usually denoting diseased conditions). Compare Catalan rovell, Occitan rovilh.
rouille (plural rouilles)
rouille f (plural rouilles)
- “rouille” in le Trésor de la langue française informatisé (The Digitized Treasury of the French Language).