Good beef doesn’t need a sauce, right? But even the best beef can use a sidekick and horseradish is the perfect match.
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!
It’s funny, I grew up eating horseradish sauce, but always a CREAM sauce. As in my mom used to whip cream and then fold in salt, pepper 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 horseradishs sauce is generally made with sour and/or amyonnaise or some combination of the two.
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 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.
Make sure that when you measure your horseradish it’s measured dry and not wet right out of the 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.
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.
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!
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.
Horseradish sauce is most commonly used alongside beef, but mainly beef tenderloin, prime rib roast, and roast beef sandwiches.
Give it a try with my Reverse Sear Beef Tenderloin! Don’t know what a “reverse sear” is? Hop on over to check it!
Some other classic sauce recipes you may enjoy:
Questions you might have about how to make horseradish cream 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.
Can I use scallions instead of chives? Sure! Both are a mild onion flavor. You can even omit them if you wish.
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.
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Creamy Horseradish Sauce
- 3/4 cup sour cream
- 2 tablespoons prepared horseradish , drained and dried * see notes
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon Kosher salt
- Dash ground white pepper
- 1 tablespoon minced chives
- 2 drops Worchestire 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!