Rouille

Rouille is a French sauce that is served with bouillabaisse. It belongs to the Provencal cuisine and its reddish color is caused by the presence of red pepper and, sometimes, saffron.

Its preparation is simple: pepper is smashed with garlic, breadcrumbs or boiled potatoes and diluted with oil or broth. Sometimes fish liver (preferably redfish) and lemon juice is added.