|Main Entry:||Albert sauce|
|Part of Speech:||n|
|Definition:||a rich, cream-based horseradish sauce usually served with beef, basically a veloute with horseradish and mustard; also called [sauce albert]|
|Example:||The restaurant served trout with an Albert sauce, accompanied by white wine.|
|Etymology:||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.|
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