Rouille is most often eaten in Provence with fish soup and bouillabaisse. To do this, coat the croutons with rouille and then cover them with soup or bouillabaisse. A treat!
Handmade in France.
100g jar
Ingredients: sunflower oil, water, garlic, tomato concentrate, mustard, egg yolk, modified potato starch, milk proteins, salt, spices, vinegar
Contains: dairy