This creamy horseradish sauce recipe is the easiest sauce to make, with only three ingredients and two minutes. You just invested big bucks and cooked that juicy piece of beef, now it's time to top it off with a sauce like the best steakhouses do.
My husband can put horseradish on almost everything. His love for this pungent condiment led me to make a creamy version at home rather than using the premade cream-style horseradish.
I tried mixing prepared grated horseradish with creme fraiche, mayonnaise, whipped cream, and a blend of mayo and whipped cream. I also tested a blend with stone-ground mustard.
I even tried grating fresh horseradish root from the store, only to feel frustrated that I didn’t buy that jar of prepared horseradish instead. I was wasting time and dirtying extra dishes. I couldn't fully achieve the desired heat. I don’t bother buying fresh horseradish root to make this recipe because I don't know how old it is.
I finally landed on the best way to make it with simple sour cream. Sometimes, the easiest way to make a sauce is the best.
This recipe is designed for the creamy and pungent taste that my family likes. When you make this recipe for the first time, I suggest you taste as you add the horseradish. You will start to lose your palate after 3 tries. It’s good to have a buddy to reinforce tasting, if it's strong enough or not.
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Ingredients
Here are the main ingredients to make this sour cream horseradish sauce!
- Sour Cream: Thick, tangy, and extra creamy. It has the perfect percentage of fat to coat the mouth.
- Prepared Horseradish: This is a jar of horseradish root grated with distilled vinegar and salt. Choose a brand that does not contain extra ingredients. It’s in the refrigerator area of your grocery store and will last for 3-4 months. Like hot sauce, it can lose some of its heat as it ages.
- Freshly Ground Black Pepper: To add a complementary heat to the sauce, and the black specs visually stand out in the white sauce.
See the recipe card below for ingredient measurements.
How To Make Horseradish Sauce
Step 1: To drain the horseradish, use a fork to transfer the horseradish to a measuring spoon. Press down on the spoon with the back of the fork to remove more vinegar from the horseradish before adding it to a bowl of sour cream. You can do this over the jar or the sink.
Step 2: Add the black pepper and combine all the ingredients thoroughly. Serve.
Top Tip
Use a fork to strain the prepared horseradish from the vinegar in the jar before adding it to the sour cream. If you don't strain the grated horseradish, too much vinegar can decrease the creaminess and thin out the sauce.
What To Serve With Creamy Horseradish Sauce
We use this horseradish sauce as a dip for prime rib, tomahawk steaks, corned beef, pot roast, and salmon. If we have extra in the fridge, we add this sauce to sides like baked potatoes, mashed potatoes, or pan-roasted potatoes.
Storage Information
You can make it ahead of time or store the leftovers for later. The horseradish sauce will stay fresh in the refrigerator for up to 1 week in an airtight container.
Freezing isn't recommended for dairy-based sauces.
FAQ
Absolutely! To make it spicier, add more prepared horseradish. For a milder version, increase the sour cream ratio. Start with small adjustments and taste as you go to find your perfect heat level.
No, they are 2 different preparations. Cream-style horseradish sauce is mayonaise based blended with oils, sugar, yolks, and thickeners making it shelf stable until opened. Prepared horseradish is already grated with vinegar and sold in the refrigerated area of the store.
No, this sauce does not get stronger or more pungent as it ages.
Just like hot sauce, prepared horseradish loses its heat with time. It has a shelf life of 4 months when stored in the fridge. Even though it may not have expired, you might need to start with a fresh jar if yours is no longer hot enough.
Did you try this recipe? Leave a comment and ⭐️ rating below to let us know how it turned out! Thanks for visiting!
📖 Recipe
Creamy Horseradish Sauce Recipe (3 Ingredients)
Ingredients
- ½ cup sour cream
- 5 teaspoons prepared horseradish, drained
- ¼ teaspoon freshly ground black pepper
Instructions
- To drain the horseradish, use a fork to transfer the horseradish to a measuring spoon. Press down on the spoon with the back of the fork to remove more vinegar from the horseradish before adding it to a bowl of sour cream. You can do this over the jar or the sink.
- Add the black pepper and combine all the ingredients thoroughly. Serve.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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