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'''Albert sauce''' is a [[sauce]] used principally in [[British cuisine]] to enhance the flavour of [[braising| |
'''Albert sauce''' is a [[sauce]] used principally in [[British cuisine]] to enhance the flavour of [[braising|braised beef]]. It consists of grated [[horseradish]] in a clear [[bouillon (broth)|bouillon]], thickened with [[cream (food)|cream]] and [[egg (food)|egg]] [[yolk]]s, and spiced with a little [[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. |
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 mustard diluted in vinegar.
It is named after Prince Albert of Saxe-Coburg and Gotha, Queen Victoria's spouse.
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