That zingy, cool, spicy creaminess you get at a good steakhouse? You can make it at home in literally two minutes. This horseradish sauce recipe is the easiest way to elevate a cheap cut of meat or make a roast beef sandwich taste like it came from a deli.
I used to buy the jars from the grocery store, but they always tasted a little flat or overly sweet. Once I realized it’s just sour cream, mayo, and a spoonful of that spicy root, I never went back. The best part is you can dial the heat up or down exactly how you like it.
What is Horseradish Sauce?
Horseradish sauce is a creamy condiment made by blending grated horseradish root with a dairy base, usually sour cream or crème fraîche. It’s a staple in Eastern European and British cooking, but in the US, it’s most famous as the perfect pairing for prime rib and roast beef.
The magic is in the contrast. The cold, rich cream tames the sharp, sinus-clearing heat of the horseradish, leaving a pleasant, lingering warmth. It’s the ultimate sidekick for heavy, savory dishes.
Why This Recipe Works
A lot of recipes call for just sour cream, but I like a mix of sour cream and mayonnaise. The mayo adds a slight tang and helps the sauce hold up better in the fridge without getting watery. A tiny splash of apple cider vinegar and a dab of Dijon mustard round out the flavors so the sauce doesn’t taste one-note.
Also, letting it rest in the fridge for 30 minutes before serving is non-negotiable. It gives the horseradish time to permeate the cream, resulting in a smooth, unified flavor rather than harsh bites of raw root.
Ingredient Notes
Prepared Horseradish: Look for jars in the condiment aisle, not the dairy aisle. Check the ingredients—it should just be horseradish, vinegar, and salt. Avoid “horseradish sauce” in jars for this recipe. Drain it slightly before adding.
Sour Cream & Mayo: Full-fat is best here. Low-fat sour cream tends to get runny when mixed with the acidic horseradish.
Fresh Horseradish: If you can find the fresh root (usually in the produce section), it’s incredible. Peel it and grate it finely, but be warned—freshly grated horseradish is much hotter than the jarred stuff!
Ingredient Swaps
Keto/Low-Carb: This recipe is already naturally low-carb and keto-friendly! Just make sure your mayonnaise is sugar-free.
Vegan/Dairy-Free: Swap the sour cream for a thick, dairy-free yogurt or a vegan sour cream alternative. Use a vegan mayo, too. The flavor will be slightly different, but the spicy kick remains.
Crème Fraîche: If you want a fancier, richer sauce for a holiday dinner, swap the sour cream for crème fraîche.
Tips for the Perfect Sauce
If you’re using fresh horseradish root, grate it in a well-ventilated area. The fumes are intense—like an onion on steroids. Grate it finely, let it sit for a minute or two (which actually builds the heat), then mix it into the cream base.
Taste as you go. The heat level of horseradish varies wildly from jar to jar. Start with two tablespoons, mix it, and give it a taste. If you want more fire, add more. You can always add more, but you can’t take it out.
Serving Ideas and Storage
Obviously, this is prime rib’s best friend, but don’t stop there. Spread it on a roast beef sandwich, dollop it on baked potatoes, or use it as a dip for sweet potato fries. It’s also amazing stirred into deviled egg filling.
Store your homemade horseradish sauce in an airtight container in the fridge for up to a week. Keep in mind that the heat will mellow slightly over time, so if you’re making it a few days ahead, you might want to add a touch extra horseradish.
Creamy Horseradish Sauce
Ingredients
Equipment
Method
- In a small bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and apple cider vinegar until completely smooth.
- Add the prepared horseradish, salt, and pepper. Fold them in gently until evenly distributed.
- Taste and adjust the seasoning or horseradish level to your preference.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
Frequently Asked Questions
Can I make this horseradish sauce recipe ahead of time?
Yes! You can make this sauce up to 3 days in advance. In fact, it tastes better after the flavors have had time to hang out in the fridge. Just keep it covered tightly.
Can I use fresh horseradish instead of prepared?
Absolutely. Freshly grated horseradish is much hotter and more pungent than jarred. Start with 1 tablespoon of fresh grated root, taste, and add more if you want to clear your sinuses.
Is this horseradish sauce keto-friendly?
Yes, this recipe is naturally low-carb and keto-friendly. Just ensure your mayonnaise doesn’t have added sugar, and stick to full-fat sour cream.
Why did my sauce get runny?
Runny sauce usually comes from using low-fat sour cream or not draining the prepared horseradish before adding it. Stick to full-fat dairy and give the jarred horseradish a quick squeeze in a paper towel.
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