Horseradish Sauce
Yield: 16 servings
Calories: 37kcal
Homemade horseradish sauce is easy to make and pairs perfectly with juicy slices of prime rib, filet mignon, or roast beef sandwiches.
Ingredients
- 1 cup (240 ml) sour cream
- ½ cup (45 g) fresh horseradish, finely grated
- 2 tablespoons (30 ml) water, more as needed for a thinner sauce
- 1 tablespoon (15 ml) mayonnaise
- 1 tablespoon (15 ml) dijon mustard
- 1 tablespoon (15 ml) white wine vinegar, or apple cider vinegar
- 2 teaspoons (10 ml) lemon juice
- 2 teaspoon (10 ml) honey, pure maple syrup, or sugar
- 2 teaspoons thinly sliced chives, optional
- ½ teaspoon (1 g) 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.
Nutrition
Calories: 37kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 101mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Recipe Link
Recipe Video