remouladen.

Brit.

/ˌreɪmʊˈlɑːd/, U.S.

/ˌreɪmuˈlɑd/

Forms: 1700s– remoulade, 1800s– rémoulade.

Origin: A borrowing from French. Etymons: French rémoulade, ramolade.

Etymology: < French rémoulade (although this is only attested slightly later in dictionaries of French (1740 as remolade ); also remoulade , remolade , rémolade ), variant of ramolade ramolade n., perhaps influenced by remoudre to grind again (see remou n.) and rémoudre to sharpen again on a grindstone (1481 in Middle French; < re- re- prefix + émoudre (c1120) < classical Latin ēmolere to produce by grinding, to grind out < ē- e- prefix² + molere to grind (see meal n.¹), perhaps via an unattested post-classical Latin form *exmolere ); semantic and hence formal association with these verbs perhaps arose on account of the ingredients of the sauce being very finely chopped or ground (see further Französisches etymol. Wörterbuch at amoracea). Compare earlier ramolade n. Earlier remolade n. is probably not directly related.

Cookery.

A cold sauce similar to mayonnaise, typically flavoured with chopped gherkins, capers, and mustard, used as a dressing, esp. for salads, or as the base for other sauces. Also more fully remoulade sauce.Frequently with distinguishing word, as green, shrimp remoulade, etc.Remoulade (esp. in English cookery) is often made from the yolks of hard-boiled eggs.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > salad dressing > other salad dressings

remoulade1733

French dressing1874

vinaigrette1880

Russian dressing1900

Roquefort dressing1910

Roquefort cheese dressing1911

Roquefort salad dressing1911

thousand island1916

green goddess1933

Roquefort1949

rouille1951

thousand isle1962

Caesar1978

1733 V. La Chapelle Mod. Cook III. 119 You may..dish them up with a small Remoulade, a Butter Sauce, or a Ravigotte.

1781 G. Dalrymple Pract. Mod. Cookery xxx. 318 Broil or bake them of a good colour, and serve with remoulade or mustard sauce under the fish or in a sauce-boat.

1836 I. Roberts Young Cook's Guide 131 Rémoulade Sauce, Boil four eggs for twelve minutes, take out the yolks, pound them in a mortar, [etc.].

1845 E. Acton Mod. Cookery iv. 135 Remoulade. This differs little from an ordinary salad dressing.

1861 I. M. Beeton Bk. Househ. Managem. x. 241 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.

1939 A. 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.

1978 G. Vidal Kalki iii. 79 The preparation of a shrimp remoulade.

1982 N.Y. Times (Nexis) 17 Nov. c19 The cold mussels will be returned to their half-shells and served with a remoulade sauce, consisting mostly of mayonnaise and mustard spiced with tarragon and other seasonings.

2005 Olive Mar. 22/3 Her celeriac remoulade with Dijon mustard is the most delicious thing with a slice of ham.

This entry has been updated (OED Third Edition, December 2009; most recently modified version published online March 2022).

单词	remoulade
释义	remouladen. Brit. /ˌreɪmʊˈlɑːd/, U.S. /ˌreɪmuˈlɑd/ Forms: 1700s– remoulade, 1800s– rémoulade. Origin: A borrowing from French. Etymons: French rémoulade, ramolade. Etymology: < French rémoulade (although this is only attested slightly later in dictionaries of French (1740 as remolade ); also remoulade , remolade , rémolade ), variant of ramolade ramolade n., perhaps influenced by remoudre to grind again (see remou n.) and rémoudre to sharpen again on a grindstone (1481 in Middle French; < re- re- prefix + émoudre (c1120) < classical Latin ēmolere to produce by grinding, to grind out < ē- e- prefix² + molere to grind (see meal n.¹), perhaps via an unattested post-classical Latin form exmolere ); semantic and hence formal association with these verbs perhaps arose on account of the ingredients of the sauce being very finely chopped or ground (see further Französisches etymol. Wörterbuch* at amoracea). Compare earlier ramolade n. Earlier remolade n. is probably not directly related. Cookery. A cold sauce similar to mayonnaise, typically flavoured with chopped gherkins, capers, and mustard, used as a dressing, esp. for salads, or as the base for other sauces. Also more fully remoulade sauce.Frequently with distinguishing word, as green, shrimp remoulade, etc.Remoulade (esp. in English cookery) is often made from the yolks of hard-boiled eggs. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > salad dressing > other salad dressings remoulade1733 French dressing1874 vinaigrette1880 Russian dressing1900 Roquefort dressing1910 Roquefort cheese dressing1911 Roquefort salad dressing1911 thousand island1916 green goddess1933 Roquefort1949 rouille1951 thousand isle1962 Caesar1978 1733 V. La Chapelle Mod. Cook III. 119 You may..dish them up with a small Remoulade, a Butter Sauce, or a Ravigotte. 1781 G. Dalrymple Pract. Mod. Cookery xxx. 318 Broil or bake them of a good colour, and serve with remoulade or mustard sauce under the fish or in a sauce-boat. 1836 I. Roberts Young Cook's Guide 131 Rémoulade Sauce, Boil four eggs for twelve minutes, take out the yolks, pound them in a mortar, [etc.]. 1845 E. Acton Mod. Cookery iv. 135 Remoulade. This differs little from an ordinary salad dressing. 1861 I. M. Beeton Bk. Househ. Managem. x. 241 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. 1939 A. 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. 1978 G. Vidal Kalki iii. 79 The preparation of a shrimp remoulade. 1982 N.Y. Times (Nexis) 17 Nov. c19 The cold mussels will be returned to their half-shells and served with a remoulade sauce, consisting mostly of mayonnaise and mustard spiced with tarragon and other seasonings. 2005 Olive Mar. 22/3 Her celeriac remoulade with Dijon mustard is the most delicious thing with a slice of ham. This entry has been updated (OED Third Edition, December 2009; most recently modified version published online March 2022). < n.1733
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