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'''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]] and [[egg (food)|egg]] [[yolk]]s, and spiced with a little [[Mustard (condiment)|prepared mustard]] diluted in [[vinegar]]. |
'''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]] and [[egg (food)|egg]] [[yolk]]s, and spiced with a little [[Mustard (condiment)|prepared mustard]] diluted in [[vinegar]]. |
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==References== |
==References== |
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*{{Larousse Gastronomique|Albert sauce}} |
*{{Larousse Gastronomique|Albert sauce}} |
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[[Category:Sauces]] |
[[Category:Sauces]] |
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[[Category:British condiments]] |
[[Category:British condiments]] |
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{{condiment-stub}} |
{{condiment-stub}} |
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[[es:Salsa Albert]] |
[[es:Salsa Albert]] |
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This article is an orphan, as no other articles link to it. Please introduce links to this page from related articles; try the Find link tool for suggestions. (December 2012)
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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 of Saxe-Coburg and Gotha, Queen Victoria's prince consort.
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