Creamy Horseradish Sauce Recipe

This creamy horseradish sauce recipe is a classic condiment that is the perfect accompaniment to prime rib, beef tenderloin and roast beef sandwiches.

The sharp heat of horseradish cuts through the rich, tender meat, creating a depth of flavor. While store-bought horseradish sauce is convenient, nothing beats the taste and satisfaction of making it from scratch.

What is Prepared Horseradish?

Prepared horseradish is a condiment made from grated horseradish root, vinegar and sometimes sugar or salt. Fresh horseradish root is the thick, fleshy root vegetable in the same family as wasabi, and is known for its pungent, spicy taste. It's often used as a condiment or flavoring agent to other condiments like cocktail sauce.

The root is typically grated or ground, then combined with the other ingredients to create a creamy or chunky consistency. The flavor of prepared horseradish can vary depending on the quality and freshness of the root, as well as the amount of vinegar used.

You can find prepared horseradish at most grocery stores. It's typically located in the condiment aisle, often near the mustard or ketchup.

What Goes Well with Horseradish Sauce?

Horseradish cream sauce is a versatile condiment that complements many dishes. Here are some popular pairings:

• Prime Rib / Standing Rib Roast: A classic combination, horseradish sauce adds a zingy contrast to the rich, tender meat.

• Roast Beef Tenderloin: Similar to prime rib, roast beef benefits from the bold flavor of horseradish cream sauce.
• Baked Potato: Use this sauce in place of sour cream and instantly upgrade your baked potato game.
• Sandwiches and Wraps: Add a spicy touch to sandwiches and wraps by spreading horseradish cream sauce on the bread or adding it as a condiment.

Creamy Horseradish Sauce Recipe.

This sauce is super easy and only uses a handful of simple ingredients. It comes together in less than five minutes. Here is what need:

• ½ cup sour cream
• 2 tablespoon prepared horse radish, drained
• 2 tablespoon mayonnaise
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 tablespoon chives, finely chopped

Set your base.

In a large mixing bowl, add your sour cream base and the two tablespoons of mayonnaise - I like Duke's. Lightly mix the two together just until they are evenly distributed. 

Drain the prepared horseradish.

Prepared horseradish is a little watery and we want a creamy sauce at the end. Put the two tablespoons of prepared horseradish into fine mesh strainer and press it with the back of a spoon to push out as much liquid as possible. Then, add the drained horseradish to the creamy base. 

Add the rest of the ingredients.

Add the apple cider vinegar first and give the mix a quick stir to incorporate. Then, finish with the salt, black pepper and cayenne pepper. 

Mix everything well to combine. It should have a creamy texture, but not too thick. Easy enough to dip or spread. 

If you have the time, let the sauce rest for 30 minutes in the fridge to firm up and let the flavors meld. 

When ready to serve, top the creamy sauce with one tablespoon of finely chopped chives. 

Storing your Horseradish Cream Sauce.

For optimal flavor and freshness, store your homemade horseradish cream sauce in an airtight container in the refrigerator. It will keep for up 1 - 2 weeks. If you notice any signs of spoilage, such as discoloration or a sour smell, discard the sauce immediately.

Additional Options.

This recipe has decent kick, but it's not too spicy. That being said, everyone has different tastes and preferences, so here are a few different options to customize the taste of your homemade creamy horseradish sauce. 

Adjust the heat.

You can customize the heat by adjusting the amount of horseradish you use. You can't directly control the spiciness of the horseradish, but you can control how much you add to the cream sauce.

Use less horseradish to calm down the heat, and more the amp it up a notch. Play with the amounts until you find that perfect punch of heat to your liking. 

Control the tang.

The acidity of the sauce comes from both the sour cream and the apple cider vinegar. It's very pungent and can be off-putting to some palettes. You can swap out the apple cider vinegar for white vinegar or even champagne vinegar. The acidity and tartness will still be present, just not as pronounced. 

You can also adjust the amount of apple cider vinegar rather than swapping out completely. In place of sour cream, you can use the same amount of greek yogurt.

Wrapping up.

By following this recipe, you can create a delicious and customizable homemade horseradish sauce that will elevate your meals. Whether you're serving it with prime rib, roast beef or other dishes, this creamy condiment is the perfect sauce to impress your guests.

Check out these sauces and condiments!

Homemade remoulade sauce

How to make Alabama white sauce

Easy chimichurri sauce

Candied jalapeños

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