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

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

An appetizer of mustard-lit celery root rémoulade is all but obscured by a thin sheet of duck foie gras, lightly seasoned with salt that crackles, then melts, like the delicacy, on the tongue.

From Washington Post • Feb. 10, 2023

Make the rémoulade: In a medium bowl, stir together the mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice.

From Seattle Times • Jul. 18, 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