SaveThis horseradish sauce recipe is a cool, creamy sauce with a sharp kick, made by stirring prepared horseradish into sour cream with a little mayonnaise, Dijon mustard, lemon juice and fresh chives. Mixing takes about five minutes, followed by a short rest in the fridge. Serve it with roast beef, prime rib, steak or a beef sandwich. Below you’ll find the difference between prepared horseradish and horseradish sauce, why you should drain the horseradish, and how to make the sauce milder or hotter.
What Is Horseradish Sauce?
Creamy horseradish sauce is a no-cook sauce made from grated horseradish root mixed into a creamy base, usually sour cream. Horseradish has a sharp, nose-tingling heat, and the sour cream cools and softens it, so the sauce tastes bold but balanced. It’s a classic partner for beef.
Prepared horseradish vs. horseradish sauce
Look carefully at the jar. Prepared horseradish is grated horseradish root, usually packed in vinegar; it’s the ingredient you want here. Horseradish sauce sold in stores is already mixed with a creamy base, so it’s milder and won’t give the same kick.
Horseradish sauce vs. cocktail sauce
Both get their bite from prepared horseradish, but cocktail sauce is built on ketchup and is meant for chilled shrimp. This sauce is creamy and white and goes with beef. For a seafood platter, make our cocktail sauce instead.
Ingredients You’ll Need
- Sour cream (1/2 cup): the cool, tangy base. Full-fat sour cream gives the thickest sauce.
- Mayonnaise (2 tablespoons): extra richness and a smoother texture.
- Prepared horseradish (3 tablespoons), drained: the heat. Press out the extra liquid so the sauce doesn’t turn thin. Strength varies by jar, so taste as you go.
- Dijon mustard (1 teaspoon): a little more sharpness and depth.
- Lemon juice (1 teaspoon): brightness. White vinegar works too.
- Salt (1/4 teaspoon) and black pepper (1/8 teaspoon): seasoning.
- Fresh chives (1 tablespoon, chopped): mild onion flavor and color.
How to Make Horseradish Sauce
- Drain the horseradish. Put the prepared horseradish in a fine strainer and press out the excess liquid with a spoon.
- Mix. In a small bowl, stir together the sour cream, mayonnaise, drained horseradish, Dijon mustard, lemon juice, salt, pepper and chives until smooth.
- Taste. Add more horseradish for more heat, or a pinch more salt.
- Chill. Cover and refrigerate for about 30 minutes so the flavors blend, then stir and serve cold.
Mild, Medium or Hot
Because prepared horseradish varies in strength, use these as starting points for 1/2 cup sour cream:
| Heat | Prepared horseradish | Note |
|---|---|---|
| Mild | 2 tablespoons | Gentle, creamy |
| Medium (recipe card) | 3 tablespoons | Clear horseradish bite |
| Hot | 4 tablespoons | Add 1 tablespoon at a time and taste |
Keeping It Cold at the Table
Spoon it alongside sliced roast beef, prime rib or steak, or spread it on a roast beef sandwich; for a garlicky sandwich spread instead, try our garlic aioli. Serve it cold and put leftovers back in the fridge promptly: don’t leave this dairy-based sauce at room temperature for more than 2 hours (1 hour above 90°F), and keep your refrigerator at 40°F or below, as the CDC advises.
Frequently Asked Questions
What is horseradish sauce made of?
Creamy horseradish sauce is prepared horseradish mixed into sour cream, often with mayonnaise, mustard, lemon juice or vinegar, and herbs.
Can I use store-bought horseradish sauce instead of prepared horseradish?
You can, but it’s already creamy and milder, so you’ll need more of it and the sauce will be less sharp.
How do I make horseradish sauce less spicy?
Use less horseradish and add more sour cream. Let it chill, then taste again before adding more.
Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt makes a tangier, lighter sauce.
How should I store horseradish sauce?
Keep it covered in the refrigerator at 40°F or below, and refrigerate it within 2 hours of making it.
