Definitions

1. noun

A spicy sauce originating from southern France, typically made with olive oil, garlic, and red pepper, used to flavor or season various dishes.

“The French chef added a dash of rouille to the bouillabaisse to give it an extra kick.”

2. verb

To smear or apply a layer of rouille, especially in cooking.

“She rouilled the bread with a generous amount of rouille before serving.”