A creamy sauce of breadcrumbs, garlic, red chili peppers, olive oil, and often fish stock, traditionally served as an accompaniment to bouillabaisse.
[French, rust, rouille (in the latter sense, translation of Provençal rouio, rust, rouille, so called because of the sauce's reddish or tawny color), from Old French, rust, from Vulgar Latin *rōbīcula, from Latin rūbīgo, rōbīgo; see RUBIGINOUS.]
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