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Crunchy lengths of baguette, slathered with a saffron and espelette pepper rouille, stand at attention in the classic dish.—
Ellen Bhang,
BostonGlobe.com,
22 May 2018 But bouillons and rouilles can apply to super-fine dining or casual dining.—
Phil Vettel,
chicagotribune.com,
6 June 2018 Hyperlocal sourcing is in effect, with herbs from the White House garden topping a rouille, a mayonnaise-like condiment spiked with garlic.—Washington Post,
19 Sep. 2019 The seafood-centric menu, from chef/co-owner Anne Conness, includes oysters, branzino with red pepper rouille, cioppino and pappardelle with lamb and pecorino.—
Hadley Tomicki,
Los Angeles Times,
15 Oct. 2019