Definitions for rémoulade
This page provides all possible meanings and translations of the word rémoulade
Random House Webster's College Dictionary
ré•mou•ladeˌreɪ məˈlɑd, -mu-(n.)
a cold sauce of mayonnaise with mustard, capers, chopped pickles, herbs, etc.
Origin of rémoulade:
1835–45; < F, orig. dial. rémola, alter. of L armoracea horseradish; see -ade1
A popular condiment in many countries, usually mayonnaise-based.
Remoulade or rémoulade, invented in France, is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish, often flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets and seafood cakes.
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