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.[1][2][3]
It is commonly believed to be named after Prince Albert, Queen Victoria's prince consort. The origin of the name is debated as there is no proof.[4] Other etymological theories exist, with some claiming the name originated as early as the 16th century.[5]
 | This condiment-related article is a stub. You can help Wikipedia by expanding it. |
