| 释义 |
‖ remoulade Cookery.|remulad|
Also ré-.
[a. F. rémoulade.]
A French salad dressing (see quots.).
1845E. Acton Mod. Cookery iv. 135 (heading) Remoulade. This differs little from an ordinary salad dressing. 1861Mrs. Beeton Bk. Househ. Managem. 241 (heading) Remoulade, or French salad-dressing. Ibid., 4 eggs, ½ tablespoonful of made mustard, salt and cayenne to taste, 3 tablespoonfuls of olive-oil, 1 tablespoonful of tarragon or plain vinegar... Green remoulade is made by using tarragon vinegar instead of plain. 1877E. S. Dallas Kettner's Bk. of Table 376 Remoulade..may be..described as a Mayonnaise made with hard-boiled yolks of eggs. 1939A. L. Simon Conc. Encycl. Gastron. i. 46/1 Rémoulade, a salad dressing consisting of the yolks of hard-boiled eggs, oil and vinegar, salt and pepper. Mustard is sometimes added. 1961Listener 20 Apr. 719/2 There is always a little of it [sc. tarragon] in smooth French sauces, such as Béarnaise, tartare, and rémoulade. 1966N. Freeling Dresden Green i. 21 He..stopped at the dairy..for a piece of cheese, celery remoulade salad. 1978G. Vidal Kalki iii. 79 The preparation of a shrimp remoulade. |