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'''Albert sauce''' is a [[sauce]] used principally in [[British cuisine]] to enhance the flavour of [[braising|brasied beef]]. It is made with clear [[bullion]] and grated [[horseradish]], thickend with [[cream]] and [[egg]] [[yolk]]s, and spiced with a bit of [[mustard]] diluted in [[vinegar]]. |
'''Albert sauce''' is a [[sauce]] used principally in [[British cuisine]] to enhance the flavour of [[braising|brasied beef]]. It is made with clear [[bullion]] and grated [[horseradish]], thickend with [[cream (food)|cream]] and [[egg]] [[yolk]]s, and spiced with a bit of [[mustard]] diluted in [[vinegar]]. |
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It is named after [[Prince Albert of Saxe-Coburg and Gotha]], [[Victoria of the United Kingdom|Queen Victoria]]'s spouse. |
It is named after [[Prince Albert of Saxe-Coburg and Gotha]], [[Victoria of the United Kingdom|Queen Victoria]]'s spouse. |
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Albert sauce is a sauce used principally in British cuisine to enhance the flavour of brasied beef. It is made with clear bullion and grated horseradish, thickend with cream and egg yolks, and spiced with a bit of mustard diluted in vinegar.
It is named after Prince Albert of Saxe-Coburg and Gotha, Queen Victoria's spouse.
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