Good beef doesn’t need a sauce, right? But even the best beef can use a sidekick and this homemade horseradish sauce recipe is the perfect match. It is quick and easy, perfect for any steak or roast.
What is Horseradish?
It is a root vegetable and part of the Brassicaceae family. It looks similar to ginger, but has the same quite bite of wasabi. It is generally used as a condiment.
If you’re lucky enough you can get fresh horseradish root and tried it yourself but I typically only find it in an Asian grocery store. It goes dry really fast, so grate it right before adding to the recipe.
Taste the horseradish you plan to use before adding and adjust amounts to taste. Start slow, you can always add more. I find even when using the same brand, the heat can vary greatly from jar to jar.
Ingredients
You only need a handful of ingredients to make this perfect steak accompaniment!
- Sour cream– The base for this creamy sauce that also adds a little tang.
- Prepared Horseradish– This is the type that comes in a jar and is suspended in brine. It should be pungent, but soft. If it is dry like hay or stringy, discard it.
- Apple Cider Vinegar– White vinegar is another option, it helps to balance the sauce and give it even more robust flavor.
- Kosher Salt- This dissolves easily and brings out natural flavors of the other ingredients.
- White Pepper- I adore white pepper in this recipe because it doesn’t add any little black flecks and it more mild, but black pepper works too.
- Chives– For fresh crunch and color. Scallions are another option and these can also be omitted.
- Worcestershire sauce– A rich, heady sauce, a little goes a long way in making this the best horseradish sauce ever!
How to Make Horseradish Sauce
Making this simple sauce is as easy as one, two, three!
- Drain horseradish. Drain the horseradish well in a fine mesh sieve, pressing out all the excess liquid. Any remaining liquid will make the sauce thin.
- Combine ingredients. In a medium mixing bowl, stir together the drained horseradish, sour cream, vinegar, salt, pepper, chives and Worcestershire sauce.
- Chill. Cover and refrigerate until ready to use. The longer it sits, the more developed the flavors will be.
How to Use Creamy Horseradish Sauce
Horseradish sauce is most commonly used alongside beef, but mainly beef tenderloin, prime rib roast, and roast beef sandwiches or even our famous steak sandwich recipe. I like it slathered onto sandwiches and with everything from chicken to shrimp and even on deviled eggs. Don’t let those stereotypes limit your creativeness!
Check out more of our dinner ideas to get some inspiration.
Storage and Freezing
Can I Make This Sauce Ahead of Time?
You sure can! In fact, I prefer to let the flavors sit and marry so it tastes cohesive. I would suggest up to 1 day in advance.
Can I Freeze Horseradish Sauce?
This isn’t my favorite sauce to freeze. Sour cream doesn’t thaw well. The sauce is so easy to make, there is no reason to not make it fresh when needed.
Frequently Asked Questions
Check the expiration date. Horseradish starts to lose its potency the moment it is harvested. It is best within 2 months of opening, but will start to lose its heat immediately.
In order to not have super wet then horseradish sauce you want to make sure your prepared horseradish is as dry as you can get. To do this, place it in a small fine mesh colander and press out excess juice using the back of a spoon or a fork.
More Homemade Sauces
If you know me, you know how much I love a good sauce! Here are some of our favorites that I know you’ll love too.
Creamy Horseradish Sauce
Ingredients
- 2 tablespoons prepared horseradish drained and dried * see notes
- 3/4 cup sour cream
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon Kosher salt
- Dash ground white pepper
- 1 tablespoon minced chives
- 2 drops Worcestershire sauce
Instructions
- Drain the horseradish well in a fine mesh sieve, pressing out all the excess liquid.
- In a medium mixing bowl, stir together the drained horseradish, sour cream, vinegar, salt, pepper, chives and Worcestershire sauce.
- Cover and refrigerate until ready to use.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
You can also lay it out on paper towels or if you have the time, put it in the fridge to uncovered to cold dry. You can also use a duo of any techniques. I usually drain with a colander and then pat dry with a paper towel.
Scallions can be used in place of chives or omitted.
