Albert Sauce

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Albert Sauce is a "compound sauce" used to accompany roast beef.

To make it, horseradish is first grated, then boiled for 20 minutes in a light-coloured and light-tasting consommé, just enough to cover it well.

Then butter sauce, cream and fine breadcrumbs are added. The sauce is then reduced while stirring, then strained, returned to pan, thickened with an egg yolk, and seasoned with English mustard and vinegar.

Cooking Tips for Albert Sauce

Some try to get away with adding a spoonful or two of prepared horseradish to a white sauce.

Language Notes about Albert Sauce

Though in the popular mind it's assumed that the sauce is named after Prince Albert, husband of Queen Victoria, there's actually no proof one way or another exactly who it is named after.
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