Cingalaise sauce is a French cold sauce described in Larousse (1961) made with a salpicon of hard-boiled egg yolks, sweet pimentos, tomatoes, boiled zucchini, and cucumbers, seasoned with curry and salt and mixed with oil and lemon juice, and finished with chopped parsley and chives. The sauce is an imagined French combination of Sri Lankan flavors.
Word origins
Cingalaise is a French loanword from English Cingalaise, itself an obsolete term for Sinhalese, the majority ethnic group of Sri Lanka.