Horseradish Sauce

Jump to Recipe

This homemade horseradish sauce pairs perfectly with juicy slices of prime rib, filet mignon, or drizzled onto a roast beef sandwich. The aromatic and spicy bite complements the richness of red meat.

horseradish in a bowl
Table of Contents
  1. Horseradish selection
  2. Preparing fresh horseradish
  3. For a creamy texture
  4. Add more tanginess
  5. Add a hint of sweetness
  6. How to make horseradish sauce
  7. Ways to use it
  8. FAQ
  9. Horseradish Sauce Recipe

A serving of creamy horseradish sauce is the ideal condiment to have on hand when serving beef. The spicy zing comes from freshly grated horseradish balanced with cool and creamy ingredients. This recipe uses simple pantry staples so that it’s quick and easy to whip up.

You can make a batch several days in advance, so it’s ready when you need it. Similar to a bolognese sauce, the taste gets better after sitting for several hours as the flavors get a chance to meld together. The spicy kick from horseradish sauce is a must-have to serve with a prime rib roast or a hearty French dip sandwich.

ingredients with labels to make horseradish sauce

Horseradish selection

Grated fresh horseradish root is the best choice as it packs the most intense spicy and pungent taste. The compound allyl isothiocyanate is immediately released, so it has the most potent experience. Over time, it will mellow. You can smell it immediately as it’s cut, similar to wasabi or ginger. If you eat a few raw shreds, your taste buds tingle and get a lingering heat.

Recipe Resources

Preparing fresh horseradish

It’s straightforward to prepare. Just peel the thick outer skin using a rasp grater (microplane) or a small grater hole to turn it into thin shreds. I like the fine pore size so that the zippiness isn’t so strong and breaks down quickly with a few bites.

For a creamy texture

Sour cream is the perfect base as it contains fat for richness and a natural tart taste from lactic acid produced during the fermentation process. For a healthier swap, use whole milk Greek yogurt. It’s still tangy and packed with protein and probiotics.

There is a little bit of mayonnaise, which is just oil and eggs, and it adds extra richness to the consistency. Olive oil is a good substitute if you don’t have mayonnaise on hand.

Add more tanginess

Distilled vinegar provides a sharp zing to the creamy base. Apple cider vinegar is a good choice if you want a milder taste. A few squeezes of fresh lemon juice add a citrus and sour taste from citric acid. It’s easy to adjust the amounts if you want the sauce less tart. A scoop of Dijon mustard, made from ground mustard seeds, adds an ivory hue to the sauce and provides a sharp and tangy taste.

bowl of unmixed ingredients

Add a hint of sweetness

The sauce needs a small amount of sweetener to balance the tart flavor. I prefer to use honey or pure maple syrup for dimension and body. You can also use granulated sugar for a cleaner sweet taste. You’re not looking for the sauce to be super sweet, just to mellow out the sharp flavors.

How to make horseradish sauce

Once the horseradish is grated, grab a mixing bowl. Combine it with sour cream, mayonnaise, mustard, honey, vinegar, salt, and pepper. The sauce will be very thick. Add water to thin out the consistency. For a fresh garden taste, add thinly sliced chives. This is optional, but I like the hint of onion it provides to the sauce.

The sauce will have a pleasantly robust and spicy experience when eaten right away. For a more mellow taste, refrigerate for at least 30 minutes or up to 7 days. Over time the spicy flavor compounds will mellow slightly but still have a good zing. I actually like to wait to use it because the flavors meld more together. 

bowl of creamy horseradish sauce with chives on top

Ways to use it

FAQ

What exactly is horseradish?

It’s a root from the mustard family and looks similar to ginger but much larger. It has a spicy and intense flavor, with a warm stinging effect on the tongue. Just a few shreds pack a considerable taste. It’s grated and used immediately in sauces, soups, dressings, drinks, or jarred as prepared horseradish.

What is horseradish sauce made of?

Fresh or prepared horseradish with vinegar and salt. Add sour cream, mayonnaise, or heavy cream for a creamy texture.

What foods taste good with horseradish?

Rich meats like prime rib, roast beef, and steaks. Vegetables like broccoli, potatoes, leeks, and beets. Pan-seared or breaded fried fish. In cocktails like bloody marys for the characteristic heat.

prime rib with a dollop of horseradish on top

Using store-bought prepared horseradish

For a quick swap, use prepared horseradish sold in jars. It’s made of the shredded root, distilled vinegar, salt, and sometimes sugar. Jarring preserves it for longer shelf life. Because it already contains vinegar, I would wait to add the amount called for in the recipe. Adjust with more, 1 teaspoon at a time to taste until it’s the level you like.

Pin this recipe to save for later

Pin This

Horseradish Sauce

Homemade horseradish sauce is easy to make and pairs perfectly with juicy slices of prime rib, filet mignon, or roast beef sandwiches.
Pin Print Review
5 from 2 votes
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings 16 servings
Course Condiment
Cuisine American

Ingredients

  • 1 cup sour cream
  • ½ cup fresh horseradish, finely grated
  • 2 tablespoons water, more as needed for a thinner sauce
  • 1 tablespoon mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoon white wine vinegar, or apple cider vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoon honey, pure maple syrup, or sugar
  • 2 teaspoons thinly sliced chives, optional
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions 

  • Use a peeler to remove the outer skin of the horseradish root. Use a fine grater to grate the root into shreds.
  • In a medium bowl, whisk together sour cream, horseradish, water, mayonnaise, mustard, vinegar, lemon juice, honey, chives (if using), salt, and pepper. Season to taste with more salt and pepper.
    Add more horseradish root if desired for a spicier taste. Add more water, 1 tablespoon at a time for a thinner sauce.
  • Cover and refrigerate if not using right away, or up to 7 days.

Notes

  • Recipe Yield: About 1 cup
  • Serving Size: 1 tablespoon
  • Storing: Store in an airtight container in the refrigerator for up to 7 days.
  • Using Prepared Horseradish: Substitute 1/2 cup of the prepared horseradish for the freshly grated horseradish. Add more to taste for a stronger taste. Add distilled vinegar 1 teaspoon at a time to adjust the tanginess level.

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register now

Nutrition Facts
Horseradish Sauce
Amount Per Serving
Calories 37 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 101mg4%
Potassium 24mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 91IU2%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag @jessica_gavin on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

This post may contain affiliate links. Please read my disclosure policy.

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Jessica's Secrets: Cooking Made Easy!
Get my essential cooking techniques that I learned in culinary school.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

Leave A Reply

Recipe Rating