Definition of Remoulade sauce
1. Noun. A mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat.
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Lexicographical Neighbors of Remoulade Sauce
Literary usage of Remoulade sauce
Below you will find example usage of this term as found in modern and/or classical literature:
1. Salads and Sauces by Thomas Jefferson Murrey (1884)
"and put the celery in a salad-bowl; now add the prepared meat; arrange neatly; pour over all a good remoulade sauce, and serve. " Where water-grass grows ..."
2. The French Cook by Louis Eustache Ude (1822)
"Broil them of a fine colour, or bake them, and serve them up with a remoulade sauce. remoulade sauce.—Put into a mortar, a spoonful of very fine chopped ..."
3. The American Salad Book by Maximilian De Loup (1900)
"When cold and ready to serve mix with lettuce and dress with remoulade sauce or with Chili sauce alone Crab Salad—Hard Shell. Boil the crabs by plunging in ..."
4. Good-living: A Practical Cookery-book for Town and Country by Sara Van Buren (1890)
"... remoulade sauce (COLD). SAUCE REMOULADE. 3 hard-boiled eggs, ^ teaspoon of made mustard, I raw yolk of egg, Salt and cayenne to taste, I tablespoon of ..."