rémoulade

ré·mou·lade

 (rā′mo͞o-läd′)
n.
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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

rémoulade

(ˌrɛməˈleɪd; French remulad)
n
(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]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

ré•mou•lade

(ˌreɪ məˈlɑd, -mu-)

n.
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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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