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Rémoulade is a piquant mayonnaise-based sauce used as a dressing for salads, cold meats, etc. Authorities differ on precisely which additions are necessary to turn mayonnaise into rémoulade: the classic French ingredients are chopped gherkins, capers, and herbs, but simpler versions are made containing only a touch of mustard, while to nineteenth-century English cooks, who were quite keen on rémoulade (Mrs Beeton makes it clear that it was often called simply French salad dressing), cold hard-boiled egg yolks were a sine qua non. French rémoulade appears to derive from ramolas, a word in the northern dialect of Picardy for ‘horseradish’ which came ultimately from Latin armoracea (the standard Old French form armoracee was briefly borrowed into English as armorace, ‘horseradish’ in the fifteenth century).

Subjects: Cookery, Food, and Drink — Medicine and Health.

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