Creamy Horseradish Sauce Recipe

Good beef doesn’t need a sauce, right? But even the best beef can use a sidekick and this homemade horseradish sauce recipe is the perfect match. It is quick and easy, perfect for any steak or roast.

Creamy Horseradish Sauce comes together in less than 5 minutes with a sour cream base, tangy horseradish, this is a winner that will rival any steak sauce!

Thick and Creamy Horseradish Sauce Recipe

It’s funny, I grew up eating horseradish sauce, but always a heavy CREAM sauce. As in my mom used to whip cream and then fold in salt, pepper, Dijon mustard and horseradish. I still like this recipe for some things. It is light, fluffy and unexpected when served with meat.

But other times I like a creamy sauce. Creamy horseradish sauce is generally made with sour and/or mayonnaise or some combination of the two. It gives it a little cultured tang.

You will love this Horseradish Cream Sauce

I find the mayonnaise to be unnecessary except to add body and thickness, but this can also be achieved by thoroughly draining and drying your grated horseradish.

In order to not have super wet then horseradish sauce you want to make sure your prepared horseradish is as dry as you can get. To do this, place it in a small fine mesh colander and press out excess juice using the back of a spoon or a fork.

You can also lay it out on paper towels or if you have the time, put it in the fridge to uncovered to cold dry. You can also use a duo of any techniques. I usually drain with a colander and then pat dry with a paper towel.

Also prevent having a thin sauce by using a full fat sour cream. The more reduced fat, the thinner it tends to get. If you don’t mind a thin sauce, be my guest!

Make sure that when you measure your horseradish it’s measured dry and not wet right out of the jar.

PRO TIP: Always stir by hand. Fibers from grated horseradish will get stick in a whisk or food processor.

Fresh Horseradish (Not Prepared Out of a Jar)

If you’re lucky enough you can get fresh horseradish root and tried it yourself but I typically only find it in an Asian grocery store. It goes dry really fast, so grate it right before adding to the recipe.

Taste the horseradish you plan to use before adding and adjust amounts to taste. Start slow, you can always add more. I find even when using the same brand, the heat can vary greatly from jar to jar.

What is Horseradish Sauce?

It a root vegetable and part of the Brassicaceae family. It looks similar to ginger, but has the same quite bite of wasabi. It is generally used as a condiment.

Horseradish Sauce Recipe ingredients

• Sour cream– The base for this creamy sauce that also adds a little tang.
• Prepared Horseradish– This is the type that comes in a jar and is suspended in brine. It should be pungent, but soft. If it is dry like hay or stringy, discard it.
• Apple Cider Vinegar– White vinegar is another option, it helps to balance the sauce and give it even more robust flavor.
• Kosher Salt- This dissolves easily and brings out natural flavors of the other ingredients.
• White Pepper- I adore white pepper in this recipe because it doesn’t add any little black flecks and it more mild, but black pepper works too.
• Chives– For fresh crunch and color. Scallions are another option and these can also be omitted.
• Worcestershire sauce– A rich, heady sauce, a little goes a long way in making this the best horseradish sauce ever!

How to Make Horseradish Sauce

1. Drain the horseradish well in a fine mesh sieve, pressing out all the excess liquid. Any remaining liquid will make the sauce thin.
2. In a medium mixing bowl, stir together the drained horseradish, sour cream, vinegar, salt, pepper, chives and Worcestershire sauce.
3. Cover and refrigerate until ready to use. The longer it sits, the more developed the flavors will be.

How to use Creamy Horseradish Sauce

Horseradish sauce is most commonly used alongside beef, but mainly beef tenderloin, prime rib roast, and roast beef sandwiches or even our famous steak sandwich recipe. I like it slathered onto sandwiches and with everything from chicken to shrimp and even on deviled eggs. Don’t let those stereotypes limit your creativeness!

Check out more of our dinner ideas to get some inspiration.

Storing Horseradish Sauce

Can I make horseradish sauce ahead of time?

You sure can! In fact, I prefer to let the flavors sit and marry so it tastes cohesive. I would suggest up to 1 day in advance.

Can you freeze horseradish sauce?

This isn’t my favorite sauce to freeze. Sour cream doesn’t thaw well. The sauce is so easy to make, there is no reason to not make it fresh when needed.

How to Make Horseradish Sauce FAQs

Some other classic sauce recipes:

• Hollandaise Sauce
• Au Poivre Peppercorn Sauce
• Truffle Aioli Sauce
• Yum Yum Sauce
• Peter Luger Steak Sauce

Beurre Blanc Sauce

Beurre Blanc is a classic French sauce translated as "white butter"- which is an emulsified lemon butter sauce.

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Nashville Hot Sauce Recipe

Nashville Hot Sauce is a regional hot sauce made from cayenne pepper, other spices and brown sugar. Served on fried chicken!

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Cumberland Sauce Recipe

Cumberland Sauce is a fruity, vinegar based sauce perfect for dressing goose, venison, lamb and pork. It can be made ahead and is freezer friendly! 

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Creamy Horseradish Sauce

4.38 from 137 votes

Creamy Horseradish Sauce comes together in less than 5 minutes with a sour cream base, tangy horseradish, this is a winner that will rival any steak sauce!

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Servings: 6 (3/4 cup)

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Ingredients

• 2 tablespoons prepared horseradish , drained and dried * see notes
• 3/4 cup sour cream
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon Kosher salt
• Dash ground white pepper
• 1 tablespoon minced chives
• 2 drops Worcestershire sauce

Instructions

• Drain the horseradish well in a fine mesh sieve, pressing out all the excess liquid.
• In a medium mixing bowl, stir together the drained horseradish, sour cream, vinegar, salt, pepper, chives and Worcestershire sauce.
• Cover and refrigerate until ready to use.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Notes

In order to not have super wet then horseradish sauce you want to make sure your horseradish is as dry as you can get. To do this, place it in a small fine mesh colander and press out excess juice using the back of a spoon or a fork.

You can also lay it out on paper towels or if you have the time, put it in the fridge to uncovered to cold dry. You can also use a duo of any techniques. I usually drain with a colander and then pat dry with a paper towel.

Scallions can be used in place of chives or omitted. 

Nutrition

Calories: 58 kcal, Carbohydrates: 1 g, Protein: 1 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 141 mg, Potassium: 53 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 179 IU, Vitamin C: 2 mg, Calcium: 34 mg, Iron: 1 mg

Calories: 58

Course: Condiment

Cuisine: American

Keyword: horseradish sauce

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