See rouille in All languages combined, or Wiktionary
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"text": "Serve with grated Parmesan cheese and a rouille sauce [...].",
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"ref": "1975, Irma S[tarkloff] Rombauer, Marion Rombauer Becker, “Savory Sauces and Salad Dressings”, in Joy of Cooking, 1st Scribner edition, New York, N.Y.: Scribner, published 1995, →ISBN, page 366, column 1:",
"text": "ROUILLE SAUCE / Strongly flavored, served with fish soups or bouillabaisse.",
"type": "quote"
},
{
"ref": "2003, Michael A. Kornfield, “Sauces”, in Table for Two in Paris: Cookbook & Music CD, White Plains, N.Y.: Peter Pauper Press, →ISBN, page 36:",
"text": "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.",
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"ref": "2003, John Weston, “Or a Snake when He Asks for Fish”, in Dining at the Lineman’s Shack, Tucson, Ariz.: University of Arizona Press, →ISBN, page 41:",
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"ref": "2010 April, Sara Moulton, “Plenty of Poultry”, in Sara Moulton’s Everyday Family Dinners, New York, N.Y.: Simon & Schuster, →ISBN, page 174:",
"text": "Chicken bouillabaisse with Rouille [...] I'm taking some liberties by calling this recipe a bouillabaisse. The classic recipe, of course, is a venerable fish stew that originated in Marseille. It's flavored with saffron and garnished with a rouille sauce. [...] To serve, divide the bouillabaisse among 4 soup plates and top with the Rouille.",
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"sense": "type of sauce from Provence, France",
"tags": [
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"word": "rouille"
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"sense": "type of sauce from Provence, France",
"word": "Rouille"
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"sense": "type of sauce from Provence, France",
"word": "רוי"
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"sense": "type of sauce from Provence, France",
"word": "rouille"
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"word": "руй"
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"ref": "1958, Alice B[abette] Toklas, “Soups”, in Aromas and Flavors of Past and Present, New York, N.Y.: Harper & Brothers, →OCLC; republished New York, N.Y.: The Lyons Press, 1996, →ISBN, page 5:",
"text": "Serve with grated Parmesan cheese and a rouille sauce [...].",
"type": "quote"
},
{
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"text": "ROUILLE SAUCE / Strongly flavored, served with fish soups or bouillabaisse.",
"type": "quote"
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{
"ref": "2003, Michael A. Kornfield, “Sauces”, in Table for Two in Paris: Cookbook & Music CD, White Plains, N.Y.: Peter Pauper Press, →ISBN, page 36:",
"text": "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.",
"type": "quote"
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{
"ref": "2003, John Weston, “Or a Snake when He Asks for Fish”, in Dining at the Lineman’s Shack, Tucson, Ariz.: University of Arizona Press, →ISBN, page 41:",
"text": "In the Northwest one finds fritters coated with not-too-finely ground hazelnuts, with crab on the inside; in that case called crab cakes, spiked with chopped scallion and bell or hot red pepper, served with rouilles of mustard and racy mayonnaise.",
"type": "quote"
},
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"ref": "2010 April, Sara Moulton, “Plenty of Poultry”, in Sara Moulton’s Everyday Family Dinners, New York, N.Y.: Simon & Schuster, →ISBN, page 174:",
"text": "Chicken bouillabaisse with Rouille [...] I'm taking some liberties by calling this recipe a bouillabaisse. The classic recipe, of course, is a venerable fish stew that originated in Marseille. It's flavored with saffron and garnished with a rouille sauce. [...] To serve, divide the bouillabaisse among 4 soup plates and top with the Rouille.",
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"A type of sauce from Provence, France, often served with fish dishes, consisting of egg yolk and olive oil with breadcrumbs, chili peppers, garlic, and saffron."
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"(cooking) A type of sauce from Provence, France, often served with fish dishes, consisting of egg yolk and olive oil with breadcrumbs, chili peppers, garlic, and saffron."
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"code": "ast",
"lang": "Asturian",
"sense": "type of sauce from Provence, France",
"word": "rouille"
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"lang": "Catalan",
"sense": "type of sauce from Provence, France",
"tags": [
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],
"word": "salsa rolla"
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"lang": "Finnish",
"sense": "type of sauce from Provence, France",
"word": "rouille-kastike"
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"lang": "French",
"sense": "type of sauce from Provence, France",
"tags": [
"feminine"
],
"word": "rouille"
},
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"lang": "German",
"sense": "type of sauce from Provence, France",
"word": "Rouille"
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"lang": "Hebrew",
"roman": "roy",
"sense": "type of sauce from Provence, France",
"word": "רוי"
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"code": "it",
"lang": "Italian",
"sense": "type of sauce from Provence, France",
"word": "rouille"
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{
"code": "pl",
"lang": "Polish",
"sense": "type of sauce from Provence, France",
"tags": [
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],
"word": "rouille"
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{
"code": "ru",
"lang": "Russian",
"roman": "ruj",
"sense": "type of sauce from Provence, France",
"word": "руй"
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"code": "es",
"lang": "Spanish",
"sense": "type of sauce from Provence, France",
"word": "rouille"
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{
"code": "uk",
"lang": "Ukrainian",
"roman": "ruj",
"sense": "type of sauce from Provence, France",
"word": "руй"
}
],
"word": "rouille"
}
Download raw JSONL data for rouille meaning in English (5.8kB)
This page is a part of the kaikki.org machine-readable English dictionary. This dictionary is based on structured data extracted on 2025-01-10 from the enwiktionary dump dated 2025-01-01 using wiktextract (df33d17 and 4ed51a5). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.