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]
References edit
- ^ Sinclair, Charles Gordon (1998). International Dictionary of Food and Cooking. Chicago & London: Taylor & Francis. p. 11. ISBN 978-1-57958-057-5.
- ^ Francatelli, Charles Elmé (1846). The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted as Well for the Largest Establishments as for the Use of Private Families. London: R. Bentley. pp. 12.
- ^ Montagné, Prosper; Turgeon, Charlotte Snyder (1977) [1938]. Larousse Gastronomique: The Encyclopedia of Food, Wine and Cooking. New York: Crown Publishers. p. 816. ISBN 978-0-517-53137-2.
- ^ "Albert Sauce". CooksInfo.com. Retrieved 2016-03-08.
- ^ Krohn, Norman Odya (1983). Menu Mystique: The Diner's Guide to Fine Food & Drink. Middle Village, NY: Jonathan David Pub. p. 5. ISBN 978-0-8246-0280-2.
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