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Horseradish Sauce Recipe
I didn’t think I liked horseradish much, but both my husband and I are obsessed with this horseradish sauce recipe- and you will be too! It’s:
Luxuriously creamyTakes less than 5 minutes to makeOnly requires a bowl and a whiskVersatileMakes everything betterIs destined to impress your dinner guests!
This horseradish cream sauce is a lavish yet homespun indulgence that tastes like a genius made it. It’s cool and creamy with a gentle heat from the horseradish, brightness from the lemon juice and earthiness from the chives that beautifully balances, contrasts and cuts through the richness of any meat it’s served with without overpowering it. This horseradish sauce recipe is also extra easy because it’s made with sour cream instead of heavy cream, prepared horseradish, lemon juice, chives, salt and pepper- just mix all of the ingredients together, chill and serve – that’s it! You will be floored at how these humble ingredients make your taste buds sing! You can customize the horseradish sauce just how you like it by adding more or less horseradish, more or less lemon juice or even red pepper flakes. It is also make-ahead friendly and even tastes better with time – winning!
What Is Horseradish?
The horseradish plant is a root vegetable in the same family as mustard, wasabi and radishes and a cousin of broccoli, cauliflower, and Brussels sprouts. The roots are grated and used fresh or dried in prepared horseradish, mustard or mayonnaise. Horseradish is native to Russia and Hungary and has been grown throughout recorded history. Mentions of it are made in Greek mythology, Pliny’s “Natural History,” and Shakespeare. Horseradish is potent, bold, hot, spicy and peppery. In fact, the word horseradish comes from the word horse which was formerly used in a figurative sense to mean strong and the word radish which refers to its spicy, peppery, and somewhat zesty nature.
What is prepared horseradish?
When people refer to “horseradish,” they are typically not referring to the plant itself but to the condiment known as “prepared horseradish.” Prepared horseradish is made with grated horseradish root, vinegar, and salt. It is readily available at the grocery store but you can also make your own. For this recipe, I’m using prepared horseradish which comes in a jar typically located in the mustard aisle of your grocery store but I’ve also included instruction on how to make your own prepared horseradish below for those feeling adventurous. When selecting prepared horseradish, pay attention to the type you are purchasing: mild, hot, extra hot, etc. Horseradish can be made mild or hot depending on when the vinegar is added to the grated horseradish, the longer it’s left naked, the hotter it will become because the vinegar neutralizes the pungent compound allyl isothiocyanate. I suggest purchasing mild/plain horseradish because it is still plenty zippy! If you want a more pungent flavor, you can always add additional horseradish. Note that prepared horseradish is not the same as horseradish sauce but is an ingredient in it. Horseradish sauce is what we are making today out of prepared horseradish. By combining prepared horseradish with sour cream and mayonnaise, it becomes a milder zesty accent swaddled in an irresistible cream sauce.
HORSERADISH CREAM SAUCE Ingredients
The ingredients for this horseradish sauce recipe are minimal and straightforward, especially if you use prepared horseradish! You will need:
Prepared horseradish: You can purchase prepared horseradish in a squeezable bottle near the Dijon mustard and other condiments or make your own. It tastes strong on its own but is toned down by the sour cream and mayo. Of course, you can use more or less to suite your tastes. If you would like to make your own prepared horseradish, I’ve detailed that below. Sour cream: Provides the base for our sensational creamy sauce. You can use full fat or reduced fat, but full fat will taste more indulgent.Mayonnaise: Even if you don’t like mayo, I highly encourage you to add it to the sauce. Mayo is used in dips because it binds the ingredients together and prevents them from separating. So, you won’t taste the mayo but you will taste all the flavor that is added to the mayo. Please use real mayonnaise and not miracle whip. Lemon: Brightens and lightens the sauce with fabulous fresh, tangy, flavor.Salt and pepper: Awaken all the flavors! Use more or less to taste.Chives: Tastes like mild onion with a slight garlicky note but they are actually classified as an herb verses an onion. When purchasing chives, look for plump green stems without brown spots or wilting.
How to Make Your Own Prepared Horseradish
If you would like to make your own prepared horseradish out of horseradish root instead of purchasing it at the store -go for it! Horseradish is available year-round in most areas in the United State and can found in the produce section. When buying horseradish roots, choose those that are firm and not dry or shriveled without any signs of mold or green spots. To make prepared horseradish, you will need:
1 8-10-inch-long piece of horseradish root2 tablespoons water1 tablespoon white vinegarPinch of salt
Prep: Open the windows and get the fan going. Ground up fresh horseradish is much more potent than freshly chopped onions and can hurt your eyes -so work in a well-ventilated room and don’t get too close after it’s chopped.Peel and chop: Use a vegetable peeler to peel off the skin. Chop it into 1-inch pieces.Process: Add chopped horseradish to the food processor with water, and process until fine.Strain: While the horseradish is still in the processor, work quickly to strain out some of the water if it’s not too liquidy. The longer you wait to add vinegar in the next step the hotter and stronger the horseradish will be. I can even become bitter if you wait too long-so strain quickly.Add vinegar and salt: Immediately add one tablespoon of vinegar and a pinch of salt to the mixture. Pulse to combine.Store: Transfer the now prepared horseradish to a jar using a rubber spatula. Refrigerate for up to 3 to 4 weeks.
How to Make Horseradish Sauce
Are you ready for the best part? To make horseradish cream sauce, add all of the ingredients to a bowl and stir – that’s it!
Horseradish Sauce Recipe Variations
This horseradish sauce recipe is incredibly versatile:
Make it lemony: as written, the sauce is brightened by the lemon juice but it doesn’t taste lemony. If you want more of a citrus kick, add lemon zest and additional lemon juice to taste.Swap out lemon juice: if you don’t have lemon juice on hand, try adding 1 teaspoon apple cider vinegar.Mustard: add 1 teaspoon Dijon mustard or more to taste.Worcestershire sauce: add 2 teaspoons for an umami, sweet and tang blast.Seasonings: depending on what the sauce is being served with, you can add some pizzaz to the sauce with garlic powder, onion powder, Italian seasonings, Cajun seasonings, fresh parsley, etc.Spice it up: add a pinch of cayenne or a few drops Tabasco sauce.Heavy cream and crème fraiche: are an alternate creamy base to sour cream and mayo. Whisk ½ cup heavy cream until thickened, but not to soft peaks. Fold in ½ up crème fraiche or sour cream along with the rest of the ingredients. Refrigerate for 30 to 60 minutes before using.
How store Horseradish Cream Sauce:
Store Horseradish Cream Sauce in an airtight container in the refrigerator for up to 7 days.
What Can I Serve Horseradish Sauce With?
Horseradish sauce isn’t just for prime rib. Its creamy kick is surprisingly versatile and can be used from anything from meat to vegetables to dressings. Here are just a few was to use horseradish cream sauce:
Prime RibBeef TenderloinCorned BeefPot RoastSteak SandwichesPork TenderloinWrapsDeviled EggsSpicy Potato SaladCrab SaladColeslawA veggie dip for Roasted Potatoes, Smashed Potatoes, Roasted Broccoli, Roasted Brussels Sprouts, etc.
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