Horseradish sauce is a bold and creamy condiment with a spicy kick that adds depth and heat to a wide variety of dishes. Made from freshly grated horseradish root, this sauce is a staple alongside prime rib, roast beef sandwiches, and smoked fish.
Its vibrant, tangy flavor also works wonders with grilled vegetables, deviled eggs, and potato-based sides like mashed potatoes or latkes.
Whether you’re preparing a holiday roast or just want to elevate your sandwiches, this easy-to-make sauce brings restaurant-quality flavor to your table.
Horseradish Sauce
Equipment
- Mixing bowl
- Whisk or spoon
- Measuring spoons
- Airtight container for storage
- A fork can be used in place of a whisk for mixing Alternative
- A jar with a lid can substitute for an airtight container alternative
Ingredients
- 1/2 cup sour cream
- 2 tbsp prepared horseradish drained
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar or lemon juice
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Prepare Ingredients: If using jarred horseradish, make sure it’s well-drained to avoid a watery sauce.Mix Base: In a medium-sized mixing bowl, add the sour cream, mayonnaise, Dijon mustard, and vinegar.
- Add Horseradish: Stir in the prepared horseradish. Start with 2 tablespoons and add more if you prefer a spicier kick.Season: Add salt and freshly ground black pepper. Mix thoroughly until all ingredients are well combined.
- Taste & Adjust: Taste the sauce and adjust the seasoning or horseradish level to your liking.Chill: For best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.
- Serve: Serve chilled or at room temperature, depending on preference.
Video
Notes
| Nutrient | Amount per Serving (~30g) |
|---|---|
| Calories | 60 kcal |
| Carbohydrates | 2g |
| Protein | 1g |
| Fat | 5g |
| Saturated Fat | 2g |
| Polyunsaturated Fat | 0.5g |
| Monounsaturated Fat | 1.5g |
| Trans Fat | 0g |
| Cholesterol | 10mg |
| Sodium | 150mg |
| Potassium | 40mg |
| Fiber | 0g |
| Sugar | 1g |
| Vitamin A (IU) | 120 IU |
| Vitamin C | 3mg |
| Calcium | 20mg |
| Iron | 0.2mg |
| Serving Size | 30g |
Cooking Tips
- Use fresh horseradish for a stronger flavor if available. Simply peel and finely grate the root.
- Let it sit in the fridge for 30 minutes or longer — this intensifies the flavor.
- Balance the heat by adjusting the sour cream or mayonnaise to mellow it out.
- Make it ahead: This sauce keeps well for 4–5 days in the fridge.
What are the Best Foods to Combine it with?
Horseradish sauce is incredibly versatile, offering a zesty, tangy bite that complements both rich and light dishes. Its creamy texture and sinus-clearing heat make it a standout condiment for meats, fish, and even vegetables.
- Roast Beef or Prime Rib – The classic pairing for BBQ of practically any kind. Horseradish cuts through the richness of fatty beef, adding sharpness that enhances the meat’s flavor without overpowering it.
- Smoked or Grilled Fish – It works wonderfully with oily fish like salmon, mackerel, or trout. The acidity and spice brighten the deep, smoky flavors.
- Sandwiches – Add it to roast beef sandwiches, turkey wraps, or grilled veggie paninis for an extra layer of flavor.
- Deviled Eggs – Mix a spoonful into the yolk filling for a spicy twist on the traditional appetizer.
- Mashed or Roasted Potatoes – The creamy sauce plays well with the earthy flavor of potatoes, especially when you want a bit of kick.
- Vegetable Platters – Use it as a dip for celery, carrots, radishes, and blanched asparagus.
You can also experiment by stirring a little horseradish sauce into salad dressings, baked potato toppings, or even coleslaw for a fiery edge.
Its bold, clean flavor makes it a great match for both hearty meats and crisp, fresh vegetables.
Summary
Horseradish sauce brings bold flavor to the table with minimal effort. Its texture and kick transform simple meals into something more satisfying and memorable.
Pair it confidently with roast meats, fish, sandwiches, or vegetables.
With just a few ingredients and a quick prep time, it’s an easy way to enhance a variety of dishes. Try it once, and it might become a regular in your fridge.
I’m Leo McIntyre, and my love for cooking was born in my grandmother’s kitchen, where I discovered the magic of traditional Southern recipes. Inspired by her passion and the flavors of my childhood, I started SouthernParm to share these treasured family dishes and keep the rich culinary traditions of the South alive for everyone to enjoy.
