Horseradish Sauce Recipe
Draining the prepared horseradish before mixing keeps the sauce thick instead of watery, and a mix of sour cream and mayonnaise gives it enough richness to mellow the horseradish's heat without muting it completely.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 40 min
- Servings
- 8
Ingredients
- 1/3 cup prepared horseradish, drained
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice, fresh
- 1/2 tsp Worcestershire sauce
- 1 tbsp chives, finely chopped
- 1/4 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Nutrition per serving
- Calories
- 57
- Protein
- 1g
- Carbs
- 2g
- Fat
- 6g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Set the prepared horseradish in a fine-mesh strainer and press with the back of a spoon to squeeze out as much liquid as possible; discard the liquid.
- 2In a small bowl, whisk together the sour cream, mayonnaise, Dijon mustard, lemon juice, and Worcestershire sauce until smooth.
- 3Fold in the drained horseradish and chives.
- 4Season with kosher salt and black pepper, then taste and add more drained horseradish if a sharper bite is wanted.
- 5Cover and refrigerate for at least 30 minutes before serving to let the flavors settle.
- 6Stir once more just before serving, since the sauce can separate slightly as it sits.
Tips & variations
- For a sharper sauce, use freshly grated horseradish root instead of the jarred version; grate it just before mixing, since fresh horseradish loses heat quickly once cut.
- Swap the sour cream for full-fat Greek yogurt for a tangier, slightly lighter sauce.
- Add a teaspoon of prepared mustard powder along with the Dijon for extra bite without more liquid.
- A few drops of hot sauce or a pinch of cayenne pushes the heat further if the horseradish alone isn't sharp enough.
Storage & reheating
Store in an airtight container in the refrigerator for up to 1 week. The sauce is served cold and isn't reheated; stir well before each use, since it can separate slightly on standing.
Tips from the Tulo kitchen
- Jarred horseradish loses potency over time even unopened, so check the date and expect a milder result from an older jar.
- Making the sauce a few hours ahead, rather than right before serving, gives a rounder flavor since the horseradish has time to mellow into the dairy.
FAQ
What is horseradish sauce made of?
It's typically prepared horseradish root mixed with a creamy base like sour cream, mayonnaise, or a combination, plus a small amount of acid and seasoning to balance the heat.
Is horseradish sauce the same as horseradish cream?
They're essentially the same thing; 'cream' usually signals a base built mostly from sour cream or heavy cream rather than mayonnaise, which gives a slightly tangier, lighter result.
How do I make horseradish sauce less spicy?
Use less drained horseradish and increase the sour cream or mayonnaise proportionally, or let the finished sauce sit longer in the fridge, since the heat mellows noticeably after a few hours.
What do you serve horseradish sauce with?
It's classic alongside prime rib and roast beef, but it also works well spread on roast beef sandwiches, stirred into deviled egg filling, or served as a dip for boiled shrimp.
Can I make horseradish sauce ahead of time?
Yes, and it actually improves after resting; make it up to 3 days ahead and store it covered in the refrigerator until serving.
