Albert sauce

[AL-bert; al-BEhR] Usually served with beef, this is a rich horseradish sauce with a base of butter, flour and cream.

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.

References

• Albert sauce in Larousse Gastronomique, US edition. ISBN 0517570327

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