Albert sauce
Encyclopedia
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
.
Sauce
In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...
used principally in British cuisine
British cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India...
to enhance the flavour of braised beef
Braising
Braising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...
. It consists of grated horseradish
Horseradish
Horseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to south eastern Europe and the Arab World , but is popular around the world today...
in a clear bouillon
Bouillon (broth)
Bouillon, in French cuisine, is simply a broth. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of mirepoix and aromatic herbs with either beef, veal, or poultry bones and/or with shrimp, or vegetables in boiling water.This is not to be confused with...
, thickened with cream
Cream
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...
and egg
Egg (food)
Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
yolks, and spiced with a little prepared mustard
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant...
diluted in vinegar
Vinegar
Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
.
It is named after Prince Albert of Saxe-Coburg and Gotha, Queen Victoria
Victoria of the United Kingdom
Victoria was the monarch of the United Kingdom of Great Britain and Ireland from 20 June 1837 until her death. From 1 May 1876, she used the additional title of Empress of India....
's prince consort
Prince consort
A prince consort is the husband of a queen regnant who is not himself a king in his own right.Current examples include the Prince Philip, Duke of Edinburgh , and Prince Henrik of Denmark .In recognition of his status, a prince consort may be given a formal...
.