Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

rémoulade a French culinary term which usually refers to a mayonnaise-like dressing with mustard. It is thought to have been derived in the 17th century from a name used in Picardy for the black radish, whose piquancy is not unlike that of mustard.

In the past, the term designated a broth flavoured with chopped anchovies, capers, parsley, spring onions, garlic, and a little oil. Its modern sense (a mayonnaise-like emulsion) seems to have evolved in the 19th century. It is now rarely encountered in France except as an element of céleri rémoulade, a popular salad made of grated celeriac (see celery) and mayonnaise that has been highly seasoned with Dijon mustard.