Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A creamy sauce of breadcrumbs, garlic, red chili peppers, olive oil, and often fish stock, traditionally served as an accompaniment to bouillabaisse.

from The Century Dictionary.

  • noun A yellowish-brown ferric hydroxid precipitated on calico by the action of sodium hydroxid on ferrous sulphate. Also called chamois.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A type of sauce from Provence, consisting of olive oil with breadcrumbs, garlic, saffron and chili peppers

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[French, rust, rouille (in the latter sense, translation of Provençal rouio, rust, rouille, so called because of the sauce's reddish or tawny color), from Old French, rust, from Vulgar Latin *rōbīcula, from Latin rūbīgo, rōbīgo; see rubiginous.]

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