Horseradish Sauce
on Mar 18, 2022, Updated Jan 30, 2025
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Creamy and spicy, this horseradish sauce is great with salmon, beef (think steak, prime rib, or roast beef), pork roast or tenderloin, and turkey.
Horseradish sauce goes with so many things! My dad’s eyes always lit up when I served something (anything!) with horseradish sauce. It’s great with salmon and beef (think grilled New York strip steak, beef tenderloin roast, and prime rib in particular). It’s perfect with pork roast or pork tenderloin. It’s a staple at many Christmas dinners, the perfect companion to any type of roast.
And it’s excellent with leftover turkey from Thanksgiving or another meal. Add some homemade horseradish sauce to a turkey or roast beef sandwich, whether you’re using leftover sliced meat that you cooked or meat from the deli.
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With a mere handful of ingredients, you can create a spicy sauce that adds interest to so many different dishes. I usually have the ingredients on hand for this creamy sauce, especially during the holidays when there is always some heavy cream and sour cream in the fridge.
What's In This Post?
Ingredients
- Sour cream – You can also substitute in crème fraiche, Greek yogurt, or mayonnaise.
- Heavy cream – To thin it out and contribute to the rich flavor.
- Horseradish – The star is this store-bought bottled horseradish, which is the spicy horseradish root vegetable finely grated. You’ll usually find it in the refrigerated section of the grocery store (that’s the best type to buy).
- Dijon mustard – Horseradish and mustard are part of the same family, and the mustard will amplify the spiciness.
- Minced onion – For nice textural variety.
- Lemon juice – Make sure to use fresh lemon juice for the best flavor.
When it comes to which type of horseradish is spicier, I truly feel like I can’t get a straight answer on this! Most people say red, but then research indicates that the real difference between red and white horseradish is simply that beet juice was added to change the color.
We always have the two versions on the table for Passover, and either one would work here. I prefer using white horseradish sauce vs. pink for this sauce because I like the creamy color. You choose! They both have quite a kick.
How to Make Creamy Horseradish Sauce
- In a small bowl, combine the sour cream, heavy cream, horseradish, Dijon mustard, onion, lemon juice, and salt and pepper, and stir well until combined.
Variations
- Lots of possible add-ins for horseradish sauce and plenty of variations to create from this basic recipe.
- Adding a teaspoon or two of minced fresh dill, chives, or tarragon would be a great adaptation.
- You can use mayonnaise instead of or in place of part of the sour cream. Also, think about plain Greek yogurt (I like the fuller fat varieties: 4% or higher).
Storage
Store horseradish cream sauce in an airtight container for about 1 week in the refrigerator.
What to Serve With Easy Horseradish Sauce
More Sauces to Pair With Fish and Meat
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Horseradish Sauce
Ingredients
- ½ cup sour cream
- ¼ cup heavy cream
- ¼ cup prepared horseradish (drained)
- 1 tablespoon Dijon mustard
- 1 tablespoon minced onion
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Place the sour cream, heavy cream, horseradish, Dijon mustard, onion, lemon juice, and salt and pepper in a small bowl and stir well until combined.
Notes
- Horseradish sauce goes with so many things! It’s great with salmon and beef (think steak and prime rib in particular). It’s perfect with pork roast or pork tenderloin. And it’s excellent with leftover turkey from Thanksgiving or another meal.
- And when you make roast beef or turkey, don’t miss the chance to save some and make a Dagwood of a sandwich. Layer this sauce with whatever meat you have left for slicing.
- Store horseradish cream sauce in an airtight container for about 1 week in the refrigerator.
Very good!