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Horseradish Cream Sauce
With a mere handful of ingredients, you can create a spicy sauce that adds interest to so many different dishes. This is one of those sauces that I usually have the ingredients on hand for, especially during the holidays when there is always some heavy cream in the fridge.
What to Serve with Horseradish Sauce
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, 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.
Horseradish Sauce: Creamy and spicy, this is great with salmon, beef (think steak, prime rib, roast beef), pork roast or tenderloin, salmon and turkey.
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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).
What is Horseradish Sauce Made Of?
It’s usually a very simple recipe: the star is bottled prepared horseradish, which is the spicy horseradish root finely grated, then mixed with vinegar and salt. It needs to be kept refrigerated, and once opened it should be used within a month or so.
To make horseradish sauce, the prepared horseradish is combined with something creamy like sour cream, crème fraiche, or mayonnaise. Sometimes other ingredients are added – here I call for a bit of Dijon mustard (horseradish is in the mustard family, too!), minced onion, and lemon juice.
Which is Spicier, Red or White Horseradish?
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 simple 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, but I prefer a white horseradish sauce vs. a pink one for some reason, so I use the white in this recipe. You choose!
How to Make Creamy Horseradish Sauce
Place the sour cream, heavy cream, horseradish, Dijon mustard, onion, lemon juice, and salt and pepper in a small bowl and stir well until it is well combined. If you can find creamed prepared horseradish you will have a creamier texture than if you use the grated prepared horseradish.
Other 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 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 it is well combined.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
