Look no further for the best horseradish sauce recipe! A prime rib or roast beef dinner isn’t complete without it, so let me show you how quick it is to make this easy and spicy sauce. All you have to do is stir a handful of ingredients together and let the flavors meld in the refrigerator for about an hour or while the meat roasts. It really is as simple as measuring and whisking!
Keep this make-your-own horseradish sauce recipe on hand to elevate your celebratory meals, Christmas dinner, and New Year’s Eve feasts to the next level. You’ll never go back to store-bought. For more homemade sauce recipes, check out my hollandaise sauce, cranberry sauce, and marinara sauce.
Ingredients
Sour Cream — adds a creamy richness to the recipe, balancing the heat of the horseradish. Use full-fat sour cream for the best flavor. If necessary, you can swap in full-fat plain Greek yogurt.
Mayonnaise — I like to use good-quality mayonnaise that doesn’t have a really strong flavor. The main purpose of the mayo is to add richness to the sauce, but you don’t want it to overpower the horseradish. If you prefer to not use mayonnaise, you can substitute extra sour cream or Greek yogurt, but the sauce will have a less savory flavor.
Prepared Horseradish — this fresh condiment is hot and spicy! You can use store-bought or homemade grated horseradish, but honestly, I find that a store-bought jar works very well here and saves time! Homemade horseradish is usually spicer than store-bought, so adjust the amount added, starting with less and adding more to taste.
Dijon Mustard — adds a vinegary kick, complementing the horseradish’s heat. For the creamiest sauce, use a smooth Dijon rather than whole-grain mustard.
Chives — this herb adds a punchy, herbal finish to the sauce. Clean them well and chop them finely before stirring them into the other ingredients. If you don’t have chives, you can finely mince half of a shallot or 2 teaspoons of dried chives.
What Is Prepared Horseradish?
Prepared horseradish is a spicy condiment made from fresh horseradish root. It can be storebought or homemade and typically contains grated or pureed horseradish, vinegar, salt, and sometimes other seasonings such as mustard or sugar. Sometimes, a creamy variation can be found in prepared jars. For this recipe, choose the regular or purest kind. You can find it with the refrigerated condiments or fresh herbs at the grocery store.
How To Make Horseradish Sauce
1. Add the sour cream and mayonnaise to a medium bowl.
2. Add the horseradish, chives, and mustard.
3. Season with salt and black pepper.
4. Whisk until well combined. Serve immediately or cover and refrigerate for up to 3 days.
How To Serve With Horseradish Sauce
For a classic combination, serve this easy horseradish sauce recipe with prime rib roast, beef tenderloin, or roast beef. It’s also delicious with pork tenderloin or spread onto roasted chicken or roast beef sandwiches.
How to Store
The sauce will keep well refrigerated in an airtight container for up to 3 days.
Pro Tips For Making This Recipe
- Stir or whisk. Combine the sauce well, but do not whip it. Doing so incorporates extra air, affecting the rich and creamy texture.
- Adjust the horseradish to taste. For milder palates, start with less prepared horseradish. For those who enjoy extra heat, stir in more to taste.
- Let the flavors meld. The sauce gets more flavorful as it rests. If possible, chill it covered for at least 1 hour before serving. If possible, I like to make it the day before I plan to use it for the best flavor!
- Thin the sauce. If you prefer a thinner sauce or want to drizzle it, thin the sauce with water or heavy cream, 1 teaspoon at a time, until you have reached your desired consistency.
- Optional variations. To add brightness to the sauce, stir in a teaspoon of fresh lemon juice or apple cider vinegar. For smoky dimension, add smoked paprika. Add a salty, briny flavor by mixing in a teaspoon of drained capers. You can also stir in hot sauce for more heat.
Frequently Asked Questions
Yes, this creamy sauce packs a decent punch of heat. Though the sour cream and mayonnaise balance the pungency, it may be too spicy for mild palates. If needed, start with less prepared horseradish; you can always add more to taste!
Yep, you can substitute fresh if you have fresh horseradish root on hand. Remember that it is more spicy and potent than prepared, so you won’t need as much. Start with just a teaspoon or two and add more as needed.
I do not recommend freezing this creamy horseradish sauce. Upon defrosting, the sour cream base will break, causing it to split and become grainy and watery.
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If you’ve tried this Horseradish Sauce Recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Horseradish Sauce Recipe
Equipment
- Bowl
- Whisk
Ingredients
- ½ cup sour cream (120g)
- ¼ cup mayonnaise (56g)
- 2 tablespoons prepared horseradish
- 1 tablespoon finely chopped chives
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a medium bowl, add the sour cream, mayonnaise, horseradish, chives, mustard, salt and pepper. Whisk until well combined. Serve immediately or cover and refrigerate for up to 3 days.
Notes
- Stir or whisk. Combine the sauce well, but do not whip it. Doing so incorporates extra air, affecting the rich and creamy texture.
- Adjust the horseradish to taste. For milder palates, start with less prepared horseradish. For those who enjoy extra heat, stir in more to taste.
- Let the flavors meld. The sauce gets more flavorful as it rests. If possible, chill it covered for at least 1 hour before serving. If possible, I like to make it the day before I plan to use it for the best flavor!
- Thin the sauce. If you prefer a thinner sauce or want to drizzle it, thin the sauce with water or heavy cream, 1 teaspoon at a time, until you have reached your desired consistency.
- Optional variations. To add brightness to the sauce, stir in a teaspoon of fresh lemon juice or apple cider vinegar. For smoky dimension, add smoked paprika. Add a salty, briny flavor by mixing in a teaspoon of drained capers. You can also stir in hot sauce for more heat.
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