Albert sauce

Albert sauce is a

egg yolks, and spiced with a little prepared mustard diluted in vinegar.^[1]^[2]^[3]

It is commonly believed to be named after

Prince Albert, Queen Victoria's prince consort. The origin of the name is debated as there is no proof.^[4] Other etymological theories exist, with some claiming the name originated as early as the 16th century.^[5]

References

ISBN 978-1-57958-057-5
.

^ Francatelli, Charles Elmé (1846). The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted as Well for the Largest Establishments as for the Use of Private Families. London: R. Bentley. pp. 12.

ISBN 978-0-517-53137-2
.

^ "Albert Sauce". CooksInfo.com. Retrieved 2016-03-08.

ISBN 978-0-8246-0280-2
.

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[1] ISBN 978-1-57958-057-5
.

[2] Francatelli, Charles Elmé (1846). The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted as Well for the Largest Establishments as for the Use of Private Families. London: R. Bentley. pp. 12.

[3] ISBN 978-0-517-53137-2
.

[4] "Albert Sauce". CooksInfo.com. Retrieved 2016-03-08.

[5] ISBN 978-0-8246-0280-2
.

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