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[[Category:British condiments]] |
[[Category:British condiments]] |
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[[Category:Eponymous foods]] |
[[Category:Eponymous foods]] |
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{{condiment-stub}} |
{{condiment-stub}} |
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 spouse.
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