rémoulade

[ rey-muh-lahd; French rey-moo-lad ]

noun

1. a cold sauce made with mayonnaise and various condiments and herbs, as chopped pickles, capers, mustard, parsley, chervil, and tarragon.

rémoulade

/ remulad; ˌrɛməˈleɪd /

noun

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

Word History and Origins

Origin of rémoulade¹

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

Word History and Origins

Origin of rémoulade¹

C19: from French, from Picard dialect ramolas horseradish, from Latin armoracea

Example Sentences

Like Ariari, one of Thursday Kitchen’s most popular dishes is a soft-shell crab—but rather than using red pepper-infused mayo, Hyun chooses to prepare the crab with wasabi remoulade, which in addition to mayo uses mustard, capers, and other herbs to enhance the flavor.

From Salon

Like Ariari, one of Thursday Kitchen’s most popular dishes is a soft-shell crab—but rather than using red pepper-infused mayo, Hyun chooses to prepare the crab with wasabi remoulade, which in addition to mayo uses mustard, capers, and other herbs to enhance the flavor.

From Salon

After dinner — a four-course event that on my night included tomato bisque, strawberry almond salad, salmon with remoulade, potatoes Dauphinois, roasted asparagus and New York cheesecake — the Elmores tell me how they’d arrived here.

From Los Angeles Times

After dinner — a four-course event that on my night included tomato bisque, strawberry almond salad, salmon with remoulade, potatoes Dauphinois, roasted asparagus and New York cheesecake — the Elmores told tell me how they’d arrived.

From Los Angeles Times

Try remoulade sauce, chipotle mayo or sriracha mayo as variations.

From Washington Times