rouille

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

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

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