Horseradish Sauce Recipe

This horseradish sauce has been my quick-fix condiment for over a decade — the kind of recipe I reach for when I want a punchy, creamy hit without much fuss. I first developed this balance of sour cream, mayonnaise, and prepared horseradish during a week of summer barbecues when leftover roast beef kept finding its way into sandwiches. The result was an instant favorite: tangy, cool, and with a clean horseradish heat that doesn't overpower. It brightens rich meats, lifts smoked fish, and gives plain roasted vegetables a savory lift.

I discovered that starting with good-quality sour cream and a well-drained prepared horseradish makes all the difference. The texture is silky but with a bit of bite from the root and a fresh oniony finish from chives. Family members comment on how it tastes like a restaurant sauce but is simpler to make; friends often ask for the recipe after trying it on roasted potatoes or as a dip for crudités. It sits beautifully alongside holiday mains yet is casual enough for weeknight bowls.

Ingredients

• Sour cream (1/2 cup): Use full-fat sour cream for the creamiest mouthfeel and best flavor. Brands I trust are Daisy or Tillamook; avoid ultra-light versions because they can taste thin and make the sauce runny.
• Prepared horseradish (2 Tbsp, drained): Purchase a jarred prepared horseradish such as Silver Spring or Kraft and drain excess liquid. If your jar is very wet, spoon it into a sieve and press gently to remove extra brine so the sauce stays thick.
• Mayonnaise (2 Tbsp): A good-stabilized mayonnaise (Hellmann’s/Best Foods or Duke’s) rounds out the tang of sour cream and creates a silky emulsion.
• Apple cider vinegar (1 tsp): Adds a bright acidic lift — white wine vinegar can be substituted if preferred; do not omit entirely or the sauce will taste flat.
• Salt (1/4 tsp) and black pepper (1/8 tsp): Simple seasoning to balance the flavors; adjust to taste once the sauce has rested.
• Fresh chives (1 Tbsp, finely chopped): Adds fresh oniony notes and a pop of color. If chives aren’t available, finely minced green onion works well (use the green portion for color).

Instructions

Combine base ingredients: In a small mixing bowl, spoon in 1/2 cup sour cream, 2 Tbsp mayonnaise, and 2 Tbsp prepared horseradish. Use a rubber spatula to fold the ingredients together gently until the mixture is uniformly pale and creamy. The goal is a smooth emulsion without overworking — about 20 to 30 seconds of stirring. Season and finish: Add 1 tsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp black pepper. Stir and taste; the vinegar should provide a bright counterpoint to the richness. Fold in 1 Tbsp finely chopped chives at the end to keep them vibrant. If the horseradish heat is too sharp, a pinch more mayonnaise will mellow it. Rest or serve: Serve immediately if you want the sharpest horseradish kick, or cover and refrigerate for at least 30 minutes to let flavors marry. When chilled, the heat rounds out and the texture firms. Store in an airtight container in the refrigerator for up to two weeks.

Storage Tips

Store the sauce in an airtight glass jar or a food-safe container with a tight lid. Keep it in the coldest part of your refrigerator (not on the door) to maintain quality. When stored properly it will keep for up to two weeks; beyond that the flavors begin to dull and the texture may separate. If separation occurs, a quick whisk will reincorporate the elements. For longer storage, consider dividing into smaller containers so you only open what you’ll use within a few days.

Ingredient Substitutions

If you need a dairy-free version, substitute unsweetened plain oat yogurt or a thick vegan yogurt for the sour cream and use a vegan mayonnaise; expect a slight change in tang and mouthfeel. For a lighter version, swap half the sour cream for plain Greek yogurt — this adds body and tang while reducing fat. If prepared horseradish is unavailable, finely grate fresh horseradish root and mix with a splash of apple cider vinegar, but be cautious: freshly grated root is far more aggressive, so start with a small amount.

Serving Suggestions

This sauce pairs beautifully with roast beef, prime rib, and brisket — spoon it beside slices or spread it into sandwiches. It also works as a dip for roasted or steamed vegetables such as carrots, asparagus, or Brussels sprouts. Try a spoonful on a baked potato with chives and a sprinkle of smoked paprika for contrast. For a refreshing contrast, serve chilled alongside warm fritters or fish cakes.

Cultural Background

Horseradish-based condiments have roots in Central and Eastern European cuisines where the pungent root has long been used to brighten fatty meats and heavy stews. In the United States, creamy horseradish sauces became common as a complement to roast beef and smoked fish, evolving into versatile condiments found on delis and holiday tables. This style — a dairy-and-mayo base with prepared horseradish — reflects a modern, approachable adaptation that balances heat with creaminess.

Seasonal Adaptations

In winter, serve this with hearty roasts and root vegetables; the sharpness cuts through richness. In spring and summer, lighten the sauce by using half sour cream and half Greek yogurt, and add fresh lemon zest for brightness, making it ideal with grilled fish. For holiday menus, increase the horseradish slightly and add a teaspoon of Dijon mustard for a celebratory edge that pairs with carved beef.

Meal Prep Tips

Make a double batch and portion into small jars for grab-and-go condiments or meal-prep boxes. Use within two weeks or freeze small ice-cube tray portions for up to three months — thaw in the fridge and whisk to recombine. Label jars with the preparation date and intended use, and keep a small spoon dedicated to the jar to avoid cross-contamination when using with other foods.

This horseradish sauce is a tiny kitchen hero: fast to make, long-lasting, and endlessly useful. Try it with a new pairing and make it your own — a little tweak in horseradish or an added herb can create a whole new favorite.