Albert sauce

Albert sauce is a sauce used principally in British cuisine to enhance the flavour of braised beef. It consists of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegar.

It is named after Prince Albert, Queen Victoria's prince consort. The origin of the name is debated as there is no proof.[1]

References

  1. ↑ "Albert Sauce". CooksInfo.com. Retrieved 2016-03-08.
  • Lang, Jenifer Harvey, ed. (1988). "Albert sauce". Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. New York: Crown Publishers. ISBN 0517570327. OCLC 777810992.



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