Horseradish Sauce Recipe

Overhead view of a bowl of horseradish sauce with a spoon. Chives and a napkin on the side.

This is the best Horseradish Sauce recipe! It’s creamy, zesty, and made in two simple steps. Serve it with roast beef, prime rib, and pork tenderloin for celebratory meals such as Christmas and New Year’s Eve dinner.

Course condiment

Cuisine American

Prep Time 10

Total Time 10

Servings (1 cup)

Calories 79kcal

Author John Kanell

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.

Nutrition