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Albert sauce


a rich, cream-based horseradish sauce usually served with beef, basically a veloute with horseradish and mustard; also called [sauce albert]


The restaurant served trout with an Albert sauce, accompanied by white wine.

Word Origin

attributed variously to Prince Albert of Sax-Coborg-Gotha, the husband of Queen Victoria; alternatively with Albert (Albrecht) Pfalzgraf (1554) and a French actress, Madame Albert.

Usage Note

cooking's 21st Century Lexicon
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