thumb|right|290px|Rouille sauce
Rouille (; ) is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper. It is served as a garnish with fish and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence.
See also
- Aioli
- Romesco
- Salvitxada