rémoulade

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

Phonetic (Standard)IPA

noun

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

rémoulade

/ ˌrɛməˈleɪd; remulad /

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

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

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

A rémoulade sparked with preserved lemon keeps its richness in check.

Prepare and dress the cotelettes as above, and proceed as for the mutton cotelettes, sauce remoulade (No. 717).

The remoulade sauce will be much better if made some hours beforehand.

April 18, 2024petrichor

[pet-ri-kawr]

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