This creamy Horseradish Sauce recipe takes just 5 minutes of prep and the result is something that will absolutely “wow” your dinner guests! Whether you’re serving it with prime rib, steak sandwiches, deviled eggs, or baked potatoes, just a dollop of this homemade horseradish sauce will skyrocket your food to new flavor heights!
If you’ve been following my website for any length of time you know that I’m ALL about homemade condiments and seasoning blends. The bottled or canned store-bought stuff just can’t hold a candle to homemade in terms of the boldness, richness, freshness, and intensity of flavor. Not to mention homemade doesn’t have any of the fillers, additives and preservatives found in store-bought condiments. This homemade horseradish sauce is a prime example of how homemade sauces excel in every respect. Just a dollop of this will raise your dish to new flavor heights!
What Can I Serve Horseradish Sauce With?
This is the perfect condiment to add when you’re looking for a flavor boost with a touch of kick. Here are few things you can serve it with:
- Prime Rib
- Steak or Beef Tenderloin
- Roast Beef Sandwiches
- Pork chops or Pork Tenderloin
- Fish and Seafood
- Deviled Eggs
- Scrambled or Poached Eggs
- Summer sausage
- Baked Potatoes
- As a Sandwich Spread
- Added to Creamy Salad Dressings for some zing
- Added to Potato Salad or Tuna Salad
What is Prepared Horseradish?
This horseradish cream sauce recipe calls for “prepared horseradish”. You can find it in any grocery store; it’s finely shredded horseradish root and usually comes in clear jars. Be careful not to confuse it with horseradish “sauce”, the store-bought version of what we’re making homemade.
Alternatively you can use freshly grated horseradish root but be careful: it is much more intense than prepared horseradish so you will need to use half the quantity.
How Long Does Horseradish Sauce Keep?
Stored in an airtight dish in the refrigerator this sauce will keep for up to a week. It will keep for 2-3 weeks if you omit the chives and add them just before serving.
Horseradish Sauce Recipe
Very fast and simple to make, simply combine all ingredients in a small bowl, cover and refrigerate for at least 4 hours before serving. I recommend starting with 2 tablespoons of horseradish, taste it, and add an additional tablespoon if you prefer it stronger (note, that flavor will intensify the longer it sits).
Note: We’re using crème fraîche for this creamy horseradish sauce; it is richer, thicker and less tangy than sour cream. However, if you cannot find crème fraîche you can use sour cream.
There are so many delicious ways to serve this sauce; see the serving recommendations above.
For more phenomenal homemade sauces be sure to try our:
- Bearnaise Sauce
- Tartar Sauce
- Jerk Sauce
- Romesco Sauce
- Enchilada Sauce
- Bechamel Sauce
- Sweet and Sour Sauce
- Hoisin Sauce
- Black Bean Sauce
- Ponzu Sauce
- Char Siu Sauce
- Teriyaki Sauce
- 1/2 cup crème fraîche , can substitute sour cream (crème fraîche is richer, thicker, and less tangy)
- 2-3 tablespoons prepared horseradish , drained (depending on how strong you want it. NOTE: be sure to buy what's labeled "prepared" horseradish, not horseradish "sauce")
- *alternatively use 1 tablespoon finely grated fresh horseradish root (fresh is much more intense than prepared; use half the amount)
- 2 tablespoons mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped chives
- Combine all ingredients in a small bowl, cover and refrigerate for at least 4 hours before serving. I recommend starting with 2 tablespoons of horseradish, taste it, and add an additional tablespoon if you prefer it stronger (note, that flavor will intensify the longer it sits).Will keep for up to a week or 2-3 weeks if you omit the chives and add them just before serving.