Horseradish Cream Sauce Recipe: If you’re looking for a bold, zesty condiment to jazz up your favorite meat dishes or even sandwiches, you’re in the right place. Horseradish cream sauce is a creamy, tangy, and slightly spicy sauce that elevates everything from prime rib to roasted vegetables.
In this guide, I’ll walk you through exactly how to make this punchy, flavorful sauce from scratch—step by step. It’s easier than you think, takes just a few minutes to whip together, and will quickly become your go-to for any meal that needs a little extra kick.
Why You’ll Love This Sauce
You know that feeling when you taste something and it just clicks with the dish? That’s what horseradish cream sauce does. It brings this cool, creamy texture balanced by a spicy punch that hits just right. Here’s why this sauce is going to be a winner in your kitchen:
- Easy to make – You need just a handful of ingredients and a bowl.
- Customizable – Like it spicier? Milder? Creamier? You’re in control.
- Pairs well with everything – From meats to sandwiches to veggies.
- Lasts in the fridge – You can make it ahead for parties or weekly meal prep.
What is Horseradish Cream Sauce?
Horseradish cream sauce is a savory condiment made by combining horseradish root (either freshly grated or prepared) with creamy ingredients like sour cream, mayonnaise, or heavy cream. It’s often used as an accompaniment for beef, especially prime rib or roast beef, but its flavor works wonders on many dishes. The sharp, nasal-clearing punch of horseradish is tempered by the creaminess of the dairy, resulting in a balanced, flavorful dip or topping. Think of it like a bold cousin to sour cream dip—zingy, fresh, and incredibly versatile.
Best Dishes to Pair with Horseradish Cream Sauce
Wondering how to use horseradish cream sauce? Here are some delicious ideas:
- Prime Rib – The ultimate pairing! The richness of the beef and the zing of the sauce is unbeatable.
- Roast Beef Sandwiches – Add a generous slather to elevate your lunch game.
- Grilled Vegetables – A cool contrast to charred, roasted veggies.
- Smoked Salmon – Use as a dipping sauce or dollop on crackers with fish.
- Mashed Potatoes – A swirl of this sauce can bring a new twist to creamy mash.
- Deviled Eggs – Mix a bit into the yolk filling for a unique flavor pop.
The options are endless, and once you taste it, you’ll want to put it on everything.
List of Ingredients You’ll Need
Before you get started, gather the following ingredients. These are the foundation of the sauce, but there’s room to personalize depending on your taste preferences.
Basic Ingredients:
- Prepared Horseradish – 3 tablespoons (adjust to taste)
- Sour Cream – 1 cup (full-fat preferred for creaminess)
- Mayonnaise – 2 tablespoons (optional, for richness)
- Dijon Mustard – 1 teaspoon
- White Wine Vinegar or Lemon Juice – 1 tablespoon (for acidity)
- Salt – ½ teaspoon
- Freshly Ground Black Pepper – ¼ teaspoon
- Chives or Parsley – 1 tablespoon (optional garnish)
Fresh vs. Prepared Horseradish
If you’re wondering whether to go fresh or stick with the jarred stuff, here’s a quick breakdown:
- Fresh Horseradish – Stronger flavor, more pungent, best if you like serious heat.
- Prepared Horseradish – Milder, convenient, and easier to find. Make sure it’s not horseradish sauce (which is pre-mixed with mayo).
Choosing the Right Sour Cream
Go for full-fat sour cream. Low-fat options often result in a watery sauce that doesn’t hold up well. Greek yogurt can be a substitute, but it gives a tangier, slightly different texture and flavor.
Optional Flavor Add-Ins
Want to get creative? Try mixing in:
- A dash of Worcestershire sauce
- A pinch of garlic powder
- A teaspoon of apple cider vinegar
- Crumbled blue cheese (for bold flavor!)
- Fresh dill or tarragon
Tools and Equipment Required
You don’t need any fancy gadgets for this recipe. Just the basics:
- Mixing bowl
- Spoon or whisk
- Measuring spoons and cups
- Grater (if using fresh horseradish)
- Airtight container (for storage)
Step-by-Step Guide to Making Horseradish Cream Sauce
Let’s get into the fun part—making the sauce! Follow these steps for the perfect consistency and flavor.
Step 1: Prepare Your Ingredients
Start by measuring out all your ingredients. If using fresh horseradish, peel it and grate about 2 to 3 tablespoons using a fine grater. Be careful—it’s potent! You might want to open a window.
Tip: The fresher the horseradish, the stronger the punch. Use gloves if you have sensitive skin.
Step 2: Mix the Base Ingredients
In a medium mixing bowl, combine:
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 3 tablespoons horseradish
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice or white wine vinegar
Whisk until smooth. You’re looking for a thick, creamy texture without lumps.
Step 3: Season and Adjust Flavors
Add salt and freshly ground pepper to taste. Start with about ½ teaspoon salt and ¼ teaspoon pepper, then taste and adjust. If you want a tangier profile, add a bit more lemon juice or vinegar. If it’s too sharp, a touch of mayo or even a pinch of sugar can mellow it out.
Step 4: Let It Chill
This part is super important. Cover the bowl and refrigerate the sauce for at least 30 minutes—longer if possible. This lets the flavors meld beautifully and the sauce thickens just a bit more.
Pro Tip: Make it the day before for the best flavor.
Step 5: Serve It Up
When ready to serve, give the sauce a quick stir. Taste one more time—need a bit more salt? A splash of vinegar? Adjust as needed.
Garnish with fresh chives or parsley if you’re feeling fancy. Then dollop generously over steak, spread on sandwiches, or use as a dipping sauce.
Tips for the Perfect Horseradish Cream Sauce
Want to take your sauce from good to unforgettable? These simple tips will help you hit that flavor sweet spot every time:
- Use fresh ingredients – That includes fresh horseradish (if possible), real lemon juice, and full-fat sour cream. It truly makes a difference in taste and texture.
- Let it rest – Don’t skip the chilling time. The flavors need time to marry, mellow, and blend. Give it at least 30 minutes, but a few hours or overnight is even better.
- Taste as you go – Your palate knows best. After mixing, taste the sauce and adjust acidity, saltiness, or spice. Everyone’s preference for heat is different.
- Use it cold – This sauce shines when it’s cold. Don’t heat it—it may separate or lose its kick.
- Double the batch – This sauce goes fast, especially if you’re serving it with a big roast. Better to make more than run out mid-meal.
Common Mistakes to Avoid
Even though it’s an easy recipe, a few small missteps can throw off your sauce. Here’s what to avoid:
- Using horseradish sauce instead of prepared horseradish – They’re not the same! Horseradish sauce already has mayo or cream added, so using it can throw off your ratios.
- Skipping the chill – A freshly mixed sauce won’t taste balanced. Give it time in the fridge.
- Using low-fat sour cream – It tends to be watery and lacks the creamy richness that makes this sauce shine.
- Adding too much horseradish – Start small and build up the heat. You can always add more, but you can’t take it out.
- Not draining watery horseradish – If your prepared horseradish is watery, strain it through cheesecloth or a fine mesh strainer. Too much liquid = runny sauce.
Make-Ahead and Storage Tips
Horseradish cream sauce is the perfect make-ahead condiment. In fact, it’s better when made ahead of time. Here’s how to store it and keep it fresh:
- Refrigerator: Store in an airtight container in the fridge for up to 5-7 days. Stir before serving.
- Make-ahead tip: For best flavor, make the sauce the night before serving.
- Avoid freezing: The dairy in the sauce doesn’t freeze well and may separate when thawed.
You can even prep all the ingredients in advance and mix them the day you plan to serve.
How to Adjust the Spice Level
Not everyone enjoys a fiery kick in their sauce. Here’s how to tone it down—or crank it up—without messing up the whole batch:
To reduce the heat:
- Use less horseradish—start with 1 to 2 tablespoons and work up.
- Add more sour cream or mayonnaise to dilute the heat.
- Let the sauce sit longer—horseradish mellows over time in the fridge.
To increase the heat:
- Use freshly grated horseradish, which has a stronger bite than jarred.
- Add a bit more prepared horseradish, one teaspoon at a time.
- Use a touch of hot mustard or cayenne pepper for an added kick.
Remember, horseradish heat is different—it hits fast, clears your sinuses, and disappears quickly. It’s all about balance.
Can You Freeze Horseradish Cream Sauce?
Freezing isn’t recommended. This sauce contains dairy, and freezing can cause it to separate or become grainy once thawed. If you absolutely must freeze it:
- Store in a freezer-safe, airtight container.
- Stir well after thawing, though the texture may still be off.
That said, you’re better off making a fresh batch. It takes just 5–10 minutes and tastes best when freshly made.
Horseradish Cream Sauce Variations
Want to get a little creative in the kitchen? Here are some delicious variations to suit different dishes and preferences:
1. Horseradish Yogurt Sauce
Swap out sour cream for Greek yogurt for a healthier, tangier version. Great for fish, falafel, or veggie platters.
2. Blue Cheese Horseradish Sauce
Add a tablespoon or two of crumbled blue cheese for a bolder flavor profile—perfect for steak or burgers.
3. Herb Horseradish Cream
Mix in fresh dill, parsley, or tarragon for a more aromatic sauce that’s awesome on roasted vegetables or lamb.
4. Spicy Sriracha-Horseradish Sauce
Add a teaspoon of sriracha or hot sauce for double the heat. Ideal for sandwich lovers and spicy food fans.
5. Garlic Horseradish Dip
A pinch of garlic powder or roasted garlic can take the flavor to the next level, making it a great dip for fries or wings.
The base recipe is so flexible—you can build on it endlessly to fit your meal or mood.
FAQs about Horseradish Cream Sauce Recipe
1. Is horseradish cream sauce spicy?
Yes, but not in a chili pepper kind of way. It has a sharp, nasal-clearing heat that’s quickly mellowed by the cream.
2. Can I use horseradish cream sauce on fish?
Absolutely! It pairs especially well with smoked salmon or grilled white fish like cod or halibut.
3. What’s the difference between horseradish cream sauce and horseradish sauce?
Horseradish cream sauce is homemade, using fresh or prepared horseradish blended with sour cream and other ingredients. Horseradish sauce (store-bought) usually has a set flavor and texture and may include preservatives.
4. Is it okay to use low-fat sour cream?
You can, but it may result in a runnier, less rich sauce. For best flavor and consistency, stick with full-fat.
5. How long does homemade horseradish cream sauce last?
Stored in an airtight container in the fridge, it stays fresh for up to 5–7 days.
Conclusion
There you have it—a full-proof, flavor-packed horseradish cream sauce recipe that’s going to level up your meals in the easiest way possible. Whether you’re whipping it up for a holiday roast or simply spreading it on a sandwich, this sauce is a powerhouse condiment. It’s got just the right mix of heat, creaminess, and tang. Plus, it’s so easy to make that you might never buy store-bought sauce again.
Try it once, and it’ll be one of those recipes you always keep in your back pocket.
