Pronunciation: [roo-EE; roo-YUH]
Literally French for "rust." Culinarily, rouille is a fiery-flavored, rust-colored sauce of hot chiles, garlic, fresh breadcrumbs and olive oil pounded into a paste and often mixed with fish stock. It's served as a garnish with fish and fish stews such as bouillabaisse.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.