noun
also re·mo·lade ˌrāməˈläd
( -s )
Etymology: French rémolade, rémoulade, from French dialect rémola, rémolat horseradish (modification of Latin armoracea, armoracium ) + French -ade
: a pungent sauce or dressing resembling mayonnaise but usually made with cooked egg yolks and often with savory herbs or condiments