Horseradish Sauce brings together the cool creaminess of sour cream, the sharp pungent kick of horseradish, and the bright freshness of lemon and chives. But it’s far more than just a condiment, it’s a delicious flavor enhancer that elevates everything it touches!
Table of Contents
Ingredient notes
- Sour cream – This provides the rich and creamy base for the sauce. Feel free to use a brand of sour cream that you love the most. Full-fat sour cream will create the best texture.
- Prepared horseradish – Provides the signature sharp, pungent heat that sets this sauce apart from others. Look for prepared horseradish in the refrigerated section of the grocery store for the freshest flavor.
- Lemon juice – The acidity in freshly squeezed lemon juice helps balance the richness of the sour cream and brightens the overall flavor. You could also add some lemon zest to the mix for a citrusy infusion.
- Chives – Adds a pop of freshness and mild onion flavor. If you don’t have chives on hand, finely chopped green onion tops make a great substitute.
- Salt and pepper – To taste. These simple seasonings help enhance and balance all the flavors in the sauce.
How to make it
- Combine the ingredients: Place all of the ingredients in a medium bowl. Stir everything together until well combined and smooth. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
- Chill or serve: The sauce is ready to use right away, but for the best flavor, cover and refrigerate for 30 minutes to allow the horseradish flavor to develop.
Ways To Use Horseradish Sauce Beyond Traditional Pairings
Horseradish sauce is incredibly versatile beyond the classic roast beef pairing. Use it as a zesty spread on deli sandwiches, a tangy dip for crispy potato wedges, or a flavorful accompaniment to grilled sausages and bratwurst (a type of German sausage). It also adds a wonderful kick when stirred into mashed potatoes or dolloped onto a hearty steak.
This horseradish sauce makes for a deliciously surprising addition to deviled eggs, fish cakes, and crab cakes.
Tips and tricks
- Always taste the horseradish sauce after mixing the ingredients together. You may find that you want to adjust the flavor by adding more horseradish for extra heat, more lemon juice for brightness, or additional salt and pepper to enhance the overall flavor.
- Adjust the consistency of the sauce to your liking. For a thinner sauce, stir in a splash of milk or heavy cream. For a thicker sauce, add more sour cream or let it chill longer in the refrigerator.
- Allowing the sauce to chill for at least 30 minutes helps the flavors to meld together and intensify.
- Give leftover sauce a good stir before serving, as some separation may occur during storage in the fridge.
- Make a double batch of horseradish sauce by simply doubling the ingredients called for in this recipe, if needed.
Variations
Check out these tasty variations. They’re perfect for different diets, flavor preferences, or simply when you want to try something new.
- Extra spicy: For more heat, add an extra tablespoon of prepared horseradish or incorporate a pinch of cayenne pepper.
- Creamier version: Swap half of the sour cream with mayonnaise for an even richer, creamier texture.
- Herb-infused: Add fresh dill, parsley, or thyme for additional herbaceous notes that complement the horseradish.
- Lighter version: For a lighter take, substitute plain Greek yogurt for the sour cream.
- Garlic horseradish sauce: Add a clove of minced garlic for an extra savory punch.
Serving suggestions
This creamy horseradish sauce is great for dipping, spreading, and dolloping. It’s a fantastic match for all sorts of snacks, sides, and delicious mains, including:
- Prime rib and roast beef
- Deli sandwiches and wraps
Storing
Store leftover horseradish sauce in an airtight container in the refrigerator for up to 1 week. Make sure to give the sauce a good stir before serving, as the creamy ingredients may separate during storage.
I don’t recommend freezing this sauce as the freezing and thawing can alter the smooth and creamy consistency.
Erin’s wine pairings for horseradish sauce
When selecting a wine to accompany this creamy horseradish sauce, look for options with bright acidity, crispness, or refreshing citrus elements. These will help offset the pungent heat and richness:
- A crisp, citrus-forward Sauvignon Blanc pairs beautifully with this horseradish sauce. Its zesty acidity cuts through the creamy texture, while notes of citrus and herbs complement the bright flavors.
- An unoaked Chardonnay is another great match. Its clean, crisp profile won’t compete with the horseradish’s bold flavor, while its subtle fruity notes balance the sauce’s sharpness.
- For red wine lovers, a light-bodied Pinot Noir offers enough acidity and soft tannins to stand up to the sauce without overwhelming it. It’s especially lovely when serving the sauce with roast beef.
- A sparkling wine or Champagne provides a refreshing contrast to the creamy, pungent sauce and works particularly well when the dish features seafood.
More sauces for steak
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new!
Bordelaise Sauce
Did you make this horseradish sauce?
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Full Recipe
Horseradish Sauce
Equipment
Ingredients
- 1 cup sour cream
- 3 Tablespoons prepared horseradish
- 1 teaspoon fresh lemon juice
- 1 Tablespoon chives (finely chopped)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper (freshly ground )
- Salt and pepper (to taste)
Instructions
- Add all ingredients to a medium bowl and stir to combine. Taste and season with additional salt and pepper.
- Serve right away or cover and refrigerate for up to 1 week.
Notes
- Store leftover horseradish sauce in an airtight container in the refrigerator for up to 1 week. Make sure to give the sauce a good stir before serving, as the creamy ingredients may separate during storage.
- I don’t recommend freezing this sauce as the freezing and thawing can alter the smooth and creamy consistency.
- Always taste the horseradish sauce after mixing the ingredients together. You may find that you want to adjust the flavor by adding more horseradish for extra heat, more lemon juice for brightness, or additional salt and pepper to enhance the overall flavor.
- Adjust the consistency of the sauce to your liking. For a thinner sauce, stir in a splash of milk or heavy cream. For a thicker sauce, add more sour cream or let it chill longer in the refrigerator.
- Allowing the sauce to chill for at least 30 minutes helps the flavors to meld together and intensify.
- Give leftover sauce a good stir before serving, as some separation may occur during storage in the fridge.
- Make a double batch of horseradish sauce by simply doubling the ingredients called for in this recipe, if needed.
- Extra spicy: For more heat, add an extra tablespoon of prepared horseradish or incorporate a pinch of cayenne pepper.
- Creamier version: Swap half of the sour cream with mayonnaise for an even richer, creamier texture.
- Herb-infused: Add fresh dill, parsley, or thyme for additional herbaceous notes that complement the horseradish.
- Lighter version: For a lighter take, substitute plain Greek yogurt for the sour cream.
- Garlic horseradish sauce: Add a clove of minced garlic for an extra savory punch.
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