This creamy horseradish sauce is simple to make but way better than anything sold at the store. Pair it with beef dishes, especially Prime Rib!
The creamy horseradish sauce sold in stores doesn’t have a particularly intense flavor. When you make the sauce at home, you control how hot and spicy it gets and can make sure that it’s the best horseradish sauce ever. It’s wonderful served with all kinds of beef dishes, and you won’t believe how good it is on a classic roast beef, especially on roasted prime rib.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
- What Is Horseradish?
- Video: Making Creamy Horseradish Sauce
- Four Tips For Making THE BEST Creamy Horseradish Sauce
- How To Make Homemade Horseradish Sauce
- Uses For Creamy Horseradish Sauce
- More Homemade Sauce Recipes
- Podcast Episode About Making Cream Horseradish Sauce
- Creamy Horseradish Sauce Recipe
What Is Horseradish?
Horseradish is a root vegetable that is used as a spice and condiment. It has a pungent, sharp flavor and is related to wasabi. It’s popular to pair with various cuts of beef to balance the rich taste.
Keep in mind that fresh horseradish root is different from prepared horseradish. Prepared horseradish is the grated root that is mixed with water, vinegar, and salt. You can find it in jars at the grocery store, both in the dry goods section and in the refrigerated section near the refrigerated pickles. I highly recommend the refrigerated jars of horseradish because they have a much stronger and brighter flavor.
Video: Making Creamy Horseradish Sauce
Four Tips For Making THE BEST Creamy Horseradish Sauce
- Buy good prepared horseradish. As mentioned the best kinds of prepared horseradish are in the refrigerated section of the grocery store where the refrigerated pickles are. That horseradish always has more flavor (as do the pickles over there!). It’s much spicier and brighter in flavor. I definitely recommend that you look for that and buy it when making your homemade creamy horseradish sauce.
- You need to drain the prepared horseradish before mixing it with other ingredients. Why? This is to remove the excess liquid for two reasons. The first reason is that the liquid will make your sauce watery and less creamy. The second reason is that the liquid dilutes the horesradish flavor, and you want a nice strong flavor here, right?
- Third, add in some fresh herbs. Why? Store-bought sauces can’t have fresh herbs in them at all. So when you put them into your own homemade sauce, it really elevates it to a new place that isn’t achievable by anything sold in stores. Chives or rosemary (or a bit of both) are my favorite here because both of them go sooooo well with Prime Rib.
- Make the horseradish sauce ahead of time, even just 30 minutes, but ideally at least 2 hours, and then let it sit covered in the fridge. Stir before serving. Letting everything sit together really helps the flavors blend. In this case, it allows the horseradish to start flavoring the sour cream, and also allows the chive flavor to get into everything as well.
How To Make Homemade Horseradish Sauce
As mentioned above, you want to start by draining the jarred horseradish. To drain the horseradish, line a bowl with a few sheets of paper towel. Scoop the horseradish onto the paper towel. Wrap the paper towel around the horseradish and squeeze all the liquid out of it and into the bowl. Discard the liquid.
Open the paper towel and scrape all of the drained horseradish off of the paper towel and into the bowl. Add the sour cream, chopped chives, mayonnaise, lemon juice, and salt to the bowl and stir to mix together well.
Cover and refrigerate for at least 30 minutes so the flavors can meld.
You can add more or less horseradish depending on the strength of the horseradish and your own taste. By draining it, you’re making sure that your sauce doesn’t end up watery. So as long as you drain any horseradish that you add before you stir it in, you can add as much as you’d like.
Store any leftovers in the fridge in an airtight container or jar for up to two weeks.
Uses For Creamy Horseradish Sauce
I love this horseradish cream sauce on my Tri-Tip Steak Sandwich, it’s the perfect condiment for it. But it’s delicious on all sorts of beef roast recipes, especially roasted prime rib and even a juicy Slow Cooker Roast Beef. And if you’re trying to elevate your weeknight pot roast, serving it with some homemade horseradish sauce will definitely do the trick.
Horsey sauce (as my brother calls it!) is also really great on steak. I’m not sure why, but for some reason creamy horseradish sauce in steakhouses only comes with the prime and not with all the steaks. One of the perks when making it at home is that you can have it on EVERYTHING. If you’re looking for a delicious steak to serve it with, browse through all of my steak recipes here. And here are links to some of my favorites:
More Homemade Sauce Recipes
Making your own sauces, like this horseradish sauce, is a sure way to make your meals more delicious every day. Have a look at all of my delicious sauce recipes over here, and I’m linking to a few of my all time favorites for you below as well:
- Chimichurri Sauce
- Garlic Butter Sauce
- Sweet Onion Sauce
- Homemade Gravy
- Gravy Made Without Drippings
- The Best Cheese Sauce
- Easy Hollandaise Sauce
Podcast Episode About Making Cream Horseradish Sauce
Listen to me explain briefly about how to make this sauce, along with some other great tips, by clicking the play button below:
This creamy horseradish sauce is simple to make but way better than anything sold at the store. It’s amazing paired with steak and other beef dishes, especially Prime Rib. Enjoy! -Christine xo
- 3 Tbsp. prepared horseradish
- 1/2 cup sour cream
- 2 Tbsp. chopped chives
- 2 Tbsp. mayonnaise
- 1/2 tsp. lemon juice
- 1/4 tsp. salt
- Line a medium-sized bowl with a few sheets of paper towel. Scoop the horseradish onto the paper towel. Wrap the paper towel around the horseradish and squeeze all the liquid out of it and into the bowl. Discard the liquid from the bowl.
- Open the paper towel and scrape all of the drained horseradish off of the paper towel and into the bowl.
- Add the sour cream, chives, mayo, lemon juice, and salt. Stir well.
- Cover and refrigerate for at least 30 minutes so the flavors can meld.
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