Horseradish Sauce
Published
Published
This homemade horseradish sauce is a creamy, tangy boost of fresh flavor that comes together in under five minutes. Dress up a steak sandwich, serve it with prime rib, or swap it in place of wasabi on sushi rolls. This sauce is the perfect way to add a smooth but sharp kick to busy weeknight dinners or holiday meals.
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I know horseradish can be an acquired taste, but I just love it and the big boost of flavor it adds. Sour cream and mayo keep the sauce cool and creamy, and prepared horseradish brings a sharp little kick that wakes everything up. I like to mix it a few hours before serving so the flavors have time to settle, and I always add extra chives for a fresh pop of color. It is one of those quick sauces that instantly upgrades prime rib, steak sandwiches, and even simple roasted vegetables.
Helpful Tips
- Drain the horseradish. Make sure you fully drain the prepared horseradish. Removing the excess liquid keeps the sauce thick and creamy, and prevents it from turning watery in the fridge.
- Always taste as you go. If you want a stronger kick, stir in an extra teaspoon of horseradish until it reaches the level of heat you like.
- Chill the sauce. Chill the sauce for at least 20 to 30 minutes before serving. This short rest helps the flavors blend and gives the sauce a smoother, more balanced taste.
- If the flavor is too sharp. If the flavor feels too sharp or intense, mix in an additional tablespoon of sour cream. It softens the heat and brings everything back into balance.
Horseradish Sauce
Ingredients
- ½ cup sour cream
- 2 tbsp mayonnaise
- 2 tbsp prepared horseradish , fully drained
- 1 tsp lemon juice
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp finely chopped fresh chives , plus more for garnish
Instructions
- Add all the ingredients to a small mixing bowl, whisk to combine until thoroughly incorporated.
- Ideally, chill the sauce for at least 20 to 30 minutes before serving, which helps the flavors blend and gives the sauce a smoother, more balanced taste.
- Transfer to a serving bowl and garnish with a few extra chopped chives.
- Enjoy with steak, prime rib, pork tenderloin, on sushi rolls in place of wasabi, in egg salad, or as desired!
Notes
- Swap sour cream for Greek yogurt to lighten it.
- For a thicker consistency, use all sour cream and skip the mayo, although note this will change the overall flavor.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Horseradish Sauce Step by Step
Gather all the ingredients together.
Combine the ingredients: Add ½ cup sour cream, 2 tbsp mayonnaise, and 2 tbsp fully drained horseradish to a small mixing bowl. Whisk in 1 tsp lemon juice, ¼ tsp salt, and ⅛ tsp black pepper until smooth.
Add fresh chives: Stir in 1 tbsp finely chopped chives.
Chill. If time permits, cover and chill for at least 20-30 minutes to allow the flavors to meld.
Garnish and serve: Transfer the sauce to a serving bowl and sprinkle with extra chopped chives for color. Serve and enjoy!
Serving Suggestions
This homemade horseradish sauce goes well with so many dishes, especially anything rich or savory. I love serving it with prime rib, steak sandwiches, pork tenderloin, and even simple steaks. It is also great with smoked salmon boards, deviled eggs, and sushi rolls when you want a gentler option than wasabi. Try spooning it over roasted potatoes or adding a little to egg salad or tuna salad for an extra punch of flavor. It is one of those quick condiments that works for holiday dinners, weekend meals, and everyday sandwiches.
How to Store Leftovers
Store the horseradish sauce in an airtight container and keep it in the refrigerator for up to two weeks. The flavors actually get better after a day or so as they blend together. Give it a quick stir before serving, since it can settle a bit as it chills. Freezing is not recommended because the sour cream and mayo can separate once thawed, which changes the texture.
More Easy Homemade Sauce Recipes
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