rémoulade

American  

[rey-muh-lahd, rey-moo-lad] / ˌreɪ məˈlɑd, reɪ muˈlad /

Also remolade

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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rémoulade British  

/ remulad, ˌrɛməˈleɪd /

noun

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

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Etymology

Origin of rémoulade

First recorded in 1835–45; from French, originally dialect rémola, alteration of Latin armoracea “horseradish”; see -ade ¹

Example Sentences

See Examples For:

rémoulade

“If you value their sweet and delicate flavor,” he said, pair your shrimp with lemon, mayonnaise or my personal favorite, a tangy rémoulade sauce.

From Seattle Times ● May 29, 2023

Mr. Prudence worked there for 34 years, 14 as its head chef, churning out emblematic versions of signature dishes like trout amandine, shrimp rémoulade and turtle soup.

From New York Times ● Feb. 14, 2023

Or tuck them between two slices of French bread with a slice of juicy red tomato and a smear of tartar sauce or rémoulade.

From Washington Post ● Jun. 7, 2022

The Wild Rockfish has a creamy rémoulade and a crunchy, lemon cabbage slaw.

From Seattle Times ● May 4, 2022

Remove the skewer carefully, and serve with rémoulade, Tartare, or tomato sauce.

From The Century Cook Book by Ronald, Mary