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Horseradish Cream Sauce Recipe

fresh homemade horseradish sauce

Horseradish Cream Sauce Recipe

It’s no surprise I’m a huge fan of sandwiches, and meat, and all things delicious really. What I find is that condiments can sometimes make the meal. This is especially true for sandwiches. On that note, smooth and creamy horseradish sauce might just be the king of condiments, at least for me anyway. Whether it’s on a smoked roast beef sandwich, or served alongside an amazing prime rib roast, or even on a beef tenderloin, this one is a winner.

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For this quick and easy horseradish sauce recipe we’ll be using fresh horseradish root. You can use the prepared horseradish in a jar that can be found at most grocery stores, but the horseradish flavor in those jars is often inconsistent. For that reason, I really prefer the fresh grated horseradish which is more consistent and intense in flavor. If you can’t find the fresh root, or just prefer the jarred stuff, this is prepared horseradish I recommend.

Where To Buy Horseradish Root

There are a number of online produce retailers that sell horseradish root. Seems you can order just about anything delivered directly to your door these days. So, if you can’t find it at your local grocery store (they are in the produce section) do a quick google search and you’ll find several outfits that will deliver this right to your doorstep. You can even find horseradish root here on Amazon if that’s more convenient.

fresh horseradish root

Can I Store Homemade Horseradish Cream Sauce?

Yes, absolutely. In fact, I find that the sauce is actually better the day after it’s made. Storage in an airtight container in the refrigerator allows the flavors from the root to meld well with the sour cream. If you can’t make this sauce the day before you’re planning to use it, try to get it made a few hours ahead of time. Again, this allows the flavors to come together.

Be sure to note the expiration date of the sour cream and don’t keep it any longer than that. My suspicion though, is that you won’t have to worry about this sauce going bad. You’re going to want to put this stuff on everything.

Horseradish Cream Sauce Recipe

Serves: 4 | Prep time: 10 minutes | Cook time: N/A

Ingredients
1.5 cup sour cream
1/3 cup horseradish root, freshly grated
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp coarse sea salt (or to taste)
1 tsp fresh cracked black pepper
1/2 tsp garlic powder

How To Make Creamy Horseradish Sauce

Step 1: Using a peeler, peel 3 to 4 inches of the horseradish root.

peeled horseradish root

Step 2: Using a fine grater, grate the peeled end of the horseradish root.

grated horseradish root

Step 3: Combine all ingredients in a small bowl. Whisk together to fully incorporate ingredients.

grated horseradish, pepper, onion, garlic and dijon mustard over sour cream in a bowl

Step 4: Cover and place in the refrigerator for a couple of hours before serving; overnight is preferable.

close up of fresh homemade horseradish sauce

Horseradish Cream Sauce Recipe

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fresh, homemade horseradish sauce

Horseradish Cream Sauce Recipe

5 from 13 votes
Prep Time: 10 minutes
Course: Condiment
Cuisine: American
Servings: 4

Ingredients

  • cup sour cream
  • 1/3 cup horseradish root freshly grated
  • 1 tbsp Dijon mustard
  • 2 tsp coarse sea salt (or to taste)
  • 1 tsp fresh cracked black pepper
  • 1 tsp garlic powder

Instructions

  • Using a peeler, peel 3 to 4 inches of the horseradish root.
  • Using a fine grater, grate the peeled end of the horseradish root.
  • Combine all ingredients in a small bowl. Whisk together to fully incorporate ingredients.
  • Cover and place in the refrigerator for a couple of hours before serving; overnight is preferable.

Notes

It’s no surprise I’m a huge fan of sandwiches, and meat, and all things delicious really. What I find is that condiments can sometimes make the meal. This is especially true for sandwiches. On that note, smooth and creamy horseradish sauce might just be the king of condiments, at least for me anyway. Whether it’s on a smoked roast beef sandwich, or served alongside an amazing prime rib roast, or even on a beef tenderloin, this one is a winner.

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