Help me out here:
It’s not a roux – that’s a flour and fat-based thickener for a sauce or soup. If they mean rouille – a garlicky, peppery sauce for bouillabaisse – maybe they need to go back to the old Larousse Gastronomique for some spelling help. (Rouille, by the way, means “rust,” hinting at the color of a good rouille.)
What I suspect, however, is that “roui” is merely an attempt to simplify the spelling to aid in the pronunciation of the word. This dumbing-down has the unfortunate effect of ripping the term away from its roots and meaning.
Worst of all, however, is the extremely unappealing photo of the so-called roui atop a tomato round, then perched atop a slice of melba toast that’s far too large for the tomato round. Hors d’oeuvre faux pas, to say the least!
