rouillen.

Brit.

/ˈruːi/, U.S.

/ˈrui/

Origin: A borrowing from French. Etymon: French rouille.

Etymology: < French rouille (1926 in this sense), extended use (the sauce being so named on account of its colour, which resembles that of rust) of rouille rust (c1170 in Old French as reoïlle ; 1821 in couleur de rouille (adjective), designating a colour resembling that of rust) < an unattested post-classical Latin form *robicula < classical Latin rōbīgō rust (see robiginous adj.) + -cula -cula suffix.Not fully naturalized in English. O.E.D. Suppl. (1982) gives only the non-naturalized pronunciation (rūy) /ruj/.

A Provençal sauce resembling mayonnaise flavoured with red chillies, garlic, and other ingredients, typically served with fish soups.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > salad dressing > other salad dressings

remoulade1733

French dressing1874

vinaigrette1880

Russian dressing1900

Roquefort dressing1910

Roquefort cheese dressing1911

Roquefort salad dressing1911

thousand island1916

green goddess1933

Roquefort1949

rouille1951

thousand isle1962

Caesar1978

1951 R. Campbell Light on Dark Horse xix. 275 No decent fisherman will eat bouillabaisse without the rouille.

1964 M. Wood Through Europe with Jug of Wine iii. 32 If you want Soupe de Poisson to reach its absolute peak of flavor perfection, you can add to each plate a generous tablespoon of rouille.

1984 J. Rosso & S. Lukins Silver Palate Good Times Cookbk. (1985) ii. vi. 178/1 Swordfish can stand up to the hearty Mediterranean flavors of olives and rouille—a thick and spicy red pepper and garlic mayonnaise from Provence.

2003 N. Slater Toast 242 They brought brick-red fish soup to the table with toasted croutes, grated cheese and rust-coloured rouille.

This entry has been updated (OED Third Edition, March 2011; most recently modified version published online March 2022).

单词	rouille
释义	rouillen. Brit. /ˈruːi/, U.S. /ˈrui/ Origin: A borrowing from French. Etymon: French rouille. Etymology: < French rouille (1926 in this sense), extended use (the sauce being so named on account of its colour, which resembles that of rust) of rouille rust (c1170 in Old French as reoïlle ; 1821 in couleur de rouille (adjective), designating a colour resembling that of rust) < an unattested post-classical Latin form robicula < classical Latin rōbīgō* rust (see robiginous adj.) + -cula -cula suffix.Not fully naturalized in English. O.E.D. Suppl. (1982) gives only the non-naturalized pronunciation (rūy) /ruj/. A Provençal sauce resembling mayonnaise flavoured with red chillies, garlic, and other ingredients, typically served with fish soups. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > salad dressing > other salad dressings remoulade1733 French dressing1874 vinaigrette1880 Russian dressing1900 Roquefort dressing1910 Roquefort cheese dressing1911 Roquefort salad dressing1911 thousand island1916 green goddess1933 Roquefort1949 rouille1951 thousand isle1962 Caesar1978 1951 R. Campbell Light on Dark Horse xix. 275 No decent fisherman will eat bouillabaisse without the rouille. 1964 M. Wood Through Europe with Jug of Wine iii. 32 If you want Soupe de Poisson to reach its absolute peak of flavor perfection, you can add to each plate a generous tablespoon of rouille. 1984 J. Rosso & S. Lukins Silver Palate Good Times Cookbk. (1985) ii. vi. 178/1 Swordfish can stand up to the hearty Mediterranean flavors of olives and rouille—a thick and spicy red pepper and garlic mayonnaise from Provence. 2003 N. Slater Toast 242 They brought brick-red fish soup to the table with toasted croutes, grated cheese and rust-coloured rouille. This entry has been updated (OED Third Edition, March 2011; most recently modified version published online March 2022). < n.1951
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