rémoulade

[rey-muh-lahd; French rey-moo-lad]
noun
a cold sauce made with mayonnaise and various condiments and herbs, as chopped pickles, capers, mustard, parsley, chervil, and tarragon.
Also, remolade.


Origin:
1835–45; < French, orig. dial. rémola, alteration of Latin armoracea horseradish; see -ade1

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rémoulade (ˌrɛməˈleɪd, French remulad)
 
n
a mayonnaise sauce flavoured with herbs, mustard, and capers, served with salads, cold meat, etc
 
[C19: from French, from Picard dialect ramolas horseradish, from Latin armoracea]

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Example sentences
Shrimp remoulade will be presented carpaccio-style, as will venison.
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