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

Beard’s classic French rémoulade calls for a homemade mayonnaise spiked with loads of capers, lemon juice and parsley.

From Seattle Times • May 29, 2023

“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

I did, in fact, pause when the celery root rémoulade was dropped off.

From Washington Post • Apr. 21, 2023

He gave her his recipes for garlicky carrot slaw and celery root rémoulade.

From New York Times • Mar. 22, 2022

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

From The Century Cook Book by Ronald, Mary