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

Last year, the school won best vegan recipe for its “Not So Crabby Vegan Crab Cakes with Remoulade Dressing.”

From Washington Times • Jun. 3, 2017

Sauté a small trout in butter, drain on brown paper, and serve with Remoulade Sauce.

From How to Cook Fish by Reed, Myrtle

Dip prepared smelts in lemon-juice and seasoned melted butter, then in flour; broil in a double-broiler, and serve with Remoulade Sauce.

From How to Cook Fish by Reed, Myrtle

These are chiefly cold sauces, although served with hot dishes at times, as Tartare, Remoulade, etc.

From Choice Cookery by Owen, Catherine

Remoulade Dressing: Put three hard boiled egg-yolks into a bowl, mash smooth, add to them half a teaspoonful made mustard, one tablespoonful Tarragon vinegar, with salt and Cayenne to taste.

From Dishes & Beverages of the Old South by McCulloch-Williams, Martha