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rémoulade

[rey-muh-lahd; French rey-moo-lad]
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noun
  1. a cold sauce made with mayonnaise and various condiments and herbs, as chopped pickles, capers, mustard, parsley, chervil, and tarragon.
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Also remolade.

Origin of rémoulade

1835–45; < French, orig. dial. rémola, alteration of Latin armoracea horseradish; see -ade1
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

Examples from the Web for remoulade

Historical Examples

  • The remoulade sauce will be much better if made some hours beforehand.

    The Cook's Decameron: A Study in Taste:

    Mrs. W. G. Waters

British Dictionary definitions for remoulade

rémoulade

noun
  1. a mayonnaise sauce flavoured with herbs, mustard, and capers, served with salads, cold meat, etc
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Word Origin

C19: from French, from Picard dialect ramolas horseradish, from Latin armoracea
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for remoulade

n.

"type of French salad dressing," 1845, from French rémoulade (17c.), from remolat, a dialect word for "horseradish;" cf. Italian ramolaccio "horseradish," by dissimilation from ramoraccio, from Latin armoracia.

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Online Etymology Dictionary, © 2010 Douglas Harper