a cold sauce made with a mayonnaise base in which are mixed spices, herbs, capers, etc.: served with seafood, such as shrimp, or as a salad dressing
Origin of rémouladeFrench from dialect, dialectal remolat, horseradish, ultimately from Classical Latin armoracia
A piquant cold sauce typically made with mayonnaise, mustard, chopped pickles, capers, anchovies, and herbs.
Origin of remouladeFrench alteration ( perhaps influenced by remoudre to grind again (in reference to the finely chopped ingredients) ) ( or rémoudre to sharpen again (in reference to the sauce's sharp taste) ) of earlier ramolade probably of Picard origin Picard ramolas large black radish (often used as a pungent condiment) ultimately from Latin armoracia wild radish, of unknown origin
NounSee also: remoulade
- Alternative spelling of remoulade.