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rémoulade

[rey-muh-lahd; French rey-moo-lad] /ˌreɪ məˈlɑd; French reɪ muˈlad/
noun
1.
a cold sauce made with mayonnaise and various condiments and herbs, as chopped pickles, capers, mustard, parsley, chervil, and tarragon.
Also, remolade.
Origin
1835-1845
1835-45; < French, orig. dial. rémola, alteration of Latin armoracea horseradish; see -ade1
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for rémoulade
  • Shrimp remoulade will be presented carpaccio-style, as will venison.
British Dictionary definitions for rémoulade

rémoulade

/ˌrɛməˈleɪd; French remulad/
noun
1.
a mayonnaise sauce flavoured with herbs, mustard, and capers, served with salads, cold meat, etc
Word Origin
C19: from French, from Picard dialect ramolas horseradish, from Latin armoracea
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Word Origin and History for rémoulade

remoulade

n.

"type of French salad dressing," 1845, from French rémoulade (17c.), from remolat, a dialect word for "horseradish;" cf. Italian ramolaccio "horseradish," by dissimilation from ramoraccio, from Latin armoracia.

Online Etymology Dictionary, © 2010 Douglas Harper
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