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!
What's In This Article
Horseradish Cream Sauce
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.
Thick & Creamy 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.
Most people also like to ask what is horseradish? 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.
Why is my horseradish not hot? Check the expiration date. Horseradish starts to lose its potency the moment it is harvested. It is best within 2 months of opening, but will start to lose its heat immediately.
How to Use It
Horseradish sauce is most commonly used alongside beef, but mainly beef tenderloin, prime rib roast, and roast beef sandwiches. 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.
Storage & Freezing
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.
Some other classic sauce recipes:
Creamy Horseradish Sauce
- Combine all ingredients in a small bowl, mixing well.
- Cover and refrigerate until ready to use.
- If you’ve tried this recipe, come back and let us know how it was!