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, fish soup and, notably, bouillabaisse. Rouille is most often used in the cuisine of Provence. See also Aioli Romesco Salvitxada References French sauces Cuisine of Provence Occitan cuisine