A piquant cold sauce typically made with mayonnaise, mustard, chopped pickles, capers, anchovies, and herbs.

[French, 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; akin to Picard ramolas, large black radish (often used as a pungent condiment), ultimately from Latin armoracia, wild radish, of unknown origin.]
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(ˌrɛməˈleɪd; French remulad)
(Cookery) 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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(ˌreɪ məˈlɑd, -mu-)

a cold sauce of mayonnaise with mustard, capers, chopped pickles, herbs, etc.
[1835–45; < French, orig. dial. rémola, alter. of Latin armoracea horseradish; see -ade1]
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