Rouillé

Rouillé is a Provençal sauce made from olive oil, garlic, breadcrumbs, saffron, and chili peppers. It is traditionally served with fish soups, particularly bouillabaisse, where it is spread on slices of baguette or toast that are then floated on the soup. The name "rouillé" comes from the French word "rouille," meaning "rust," referring to the sauce's reddish-orange color.

Rouillé can vary in consistency from a thick paste to a looser, more liquid sauce, depending on the proportions of ingredients used. Some variations may also include ingredients like puréed potatoes or mayonnaise to add body and emulsification. The key to a good rouillé is the balance of flavors – the pungent garlic, the subtle saffron, and the gentle heat of the chili.