This rich and creamy Horseradish Sauce is so easy to make, and perfect to be served with Steak, Prime Rib, Beef Tenderloin, Chicken, or Baked Salmon or Trout!
Creamy horseradish sauce is the a MUST have during the holidays, especially when iconic beef dishes are present such as Prime Rib aka Standing Rib, or a Beed Tenderloin.
This horseradish sauce is creamy, tangy, slightly spicy, and peppery. And it tastes much better than anything that you can buy from the store! It’s so simple to make, and takes just 5 minutes to prepare.
Complete list of ingredients and amounts can be found in the recipe card below.
- Horseradish: We’re using prepared horseradish here (not horseradish sauce), it’s basically the same stuff that you’d use for a bloody mary. This can be found in the chilled section in any supermarket. It’s made of grated horseradish root, vinegar, and salt so make sure that you read the ingredient list on the jar. If there are more ingredients on the list, such as egg yolks, don’t buy it for this recipe. You should also notice the heat level indicated on the jar, so buy one that suits your preferences.
- Sour Cream, Mayo, and Dijon Mustard: Creamy sour cream is our base for this sauce, mayo and Dijon mustard are added for flavor.
- Vinegar, Salt, Pepper, and Chives: If needed, vinegar can be substituted with lemon juice, and chives can be substituted with the green parts of a green onion.
For sweetness, 1 teaspoon of honey, maple syrup, or sugar can be added to the sauce if desired.
How To Make Horseradish Sauce
Chilling the sauce in the fridge will allow the flavors to meld and amlify over time, so it even gets better as it sits in the fridge.
Homemade horseradish sauce will keep in the fridge in a sealed container or jar for up to 5 days. It all depends on how fresh the sour cream that you’ve used is.
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- Small bowl
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 2 tablespoons mayonnaise
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped chives
- ½ teaspoon salt
- ¼ ground black pepper
- Collect the ingredients, chop up the chives, and dump everything in a bowl.
- Stir until well combined, cover with plastic wrap and chill in the fridge until you're ready to serve.
- Yield: This recipe makes about ¾ cup of sauce.
- Storing: Homemade horseradish sauce will keep in the fridge in a sealed container or jar for up to 5 days. It all depends on how fresh the sour cream that you’ve used is.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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