Creamy Horseradish Sauce (Printable)
Zesty creamy condiment with bold kick for meats, sandwiches, and roasted vegetables. Ready in 10 minutes.
# What You'll Need:
→ Dairy
01 - 1/2 cup sour cream
02 - 1/4 cup mayonnaise
→ Seasonings
03 - 2–3 tablespoons prepared horseradish, drained if watery
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon white wine vinegar or lemon juice
06 - 1/4 teaspoon kosher salt
07 - 1/4 teaspoon ground black pepper
→ Optional Garnish
08 - 1 teaspoon fresh chives or parsley, finely chopped
# Steps:
01 - In a medium mixing bowl, add the sour cream, mayonnaise, prepared horseradish, Dijon mustard, white wine vinegar or lemon juice, salt, and pepper.
02 - Stir thoroughly with a whisk or spoon until the mixture is completely smooth and all ingredients are evenly incorporated.
03 - Taste the sauce and adjust the amount of horseradish, salt, or pepper to suit your preferred level of heat and seasoning.
04 - For a brighter, fresher flavor, gently fold in the chopped chives or parsley.
05 - Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
06 - Serve chilled alongside roast beef, smoked fish, grilled vegetables, or use as a sandwich spread.
# Expert Tips:
01 -
- It takes longer to say the name than to actually make it, and the payoff is enormous.
- The balance of creamy and fiery is something bottled versions never quite get right, and once you taste the homemade difference you will not go back.
02 -
- Skip the resting time and you will get a sauce that tastes like separate ingredients floating in cream, which is deeply disappointing after all the easy work you just did.
- Prepared horseradish loses potency over time in the jar, so if yours has been sitting in the fridge door for months the sauce will taste flat no matter what you do.
03 -
- Make this the night before serving and the flavor transformation overnight will make you feel like you did something much more complicated than stirring a bowl.
- Squeeze the excess liquid from the horseradish through a paper towel before adding it, and your sauce will have the perfect thick, dippable consistency every single time.