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This easy Creamy Horseradish Sauce is a cool, tangy, steakhouse-style condiment you can stir together in 5 minutes. Made with sour cream, prepared horseradish, Dijon, Worcestershire, and a splash of champagne vinegar, it is perfect for prime rib, beef tenderloin, steak, roast beef sandwiches, and more.
It is completely no-cook, naturally mayonnaise-free, and easy to make as mild or spicy as you like. Serve it right away or make it a day ahead for even better flavor.
Table of Contents
- Kellie’s Note Saucy Perfection
- WHY You’ll Love my Horseradish Sauce
- Ingredients For Horseradish Sauce
- WHAT IS PREPARED HORSERADISH?
- How To Make Horseradish Sauce
- HEAT LEVEL GUIDE
- Kellie’s Favorite Horseradish Sauce Variations
- Make Ahead and Storage Tips for Horseradish Sauce
- What to Serve with Horseradish Sauce
- Creamy Horseradish Sauce Recipe
- More Easy Sauce Recipes
- Frequently Asked Questions
Kellie’s Note
Saucy Perfection
I’m a big fan of condiments and spreads, and jams and peanut butter. My pantry is totally busting at the seams with all kinds of jars, bottles and containers filled with various sauces to put on all the things.
Unfortunately, my pantry is small so it’s a real problem this hoarding of flavorful toppings and so I try to make my own from scratch on an as needed basis. This Creamy Horseradish Sauce recipe is a regular occurrence in my kitchen for the pure reason that it’s simple and amazing!
For holidays where beef is present like that beef tenderloin or standing prime rib roast for Christmas dinner, this easy Horseradish Sauce is a MUST HAVE. It takes about a minute to stir up the creamy sauce and it’s slightly sweet, tangy, peppery bite is the perfect condiment for buttery beef.
WHY You’ll Love my Horseradish Sauce
- Ready in 5 minutes – No cooking, blending, or complicated prep required.
- Steakhouse-worthy flavor – Dijon, Worcestershire, and champagne vinegar give this simple sauce a savory, balanced depth.
- Mayo-free and extra creamy – Sour cream creates a cool, tangy base that does not feel heavy.
- Easy to customize – Start mild, then add more prepared horseradish until it has the kick you love.
- Better made ahead – The flavors become even more delicious after a quick overnight chill.
- So versatile – Serve it with prime rib, roast beef, steak, salmon, sandwiches, potatoes, and vegetables.
Ingredients For Horseradish Sauce
- Sour cream – Use full-fat sour cream for the creamiest texture and best tangy flavor. Plain full-fat Greek yogurt works, too, but will make the sauce a little tangier.
- Prepared horseradish – Use refrigerated prepared horseradish from a jar, not jarred creamy horseradish sauce. Start with 2 tablespoons, then add more for extra heat.
- Dijon mustard – Adds gentle tang and balances the sharp horseradish flavor. Yellow mustard works in a pinch but will change the flavor slightly.
- Champagne vinegar – Brightens the creamy sauce with a delicate tang. Apple cider vinegar, white wine vinegar, or white vinegar are good substitutes.
- Worcestershire sauce – Adds savory steakhouse depth. Use vegan Worcestershire sauce if needed.
- Fresh chives – Optional, but they add a fresh, mild onion finish. Substitute finely chopped parsley or thinly sliced green onion, if desired.
- Kosher salt and black pepper – Season to taste after mixing.
For the full ingredient list and instructions, see the recipe card below.
WHAT IS PREPARED HORSERADISH?
Prepared horseradish is finely grated horseradish root packed in vinegar and salt. You can usually find it in the refrigerated condiment section near pickles, olives, cocktail sauce, or seafood items.
Do not use a jar labeled creamy horseradish sauce for this recipe. Those products are already mixed with other ingredients and seasonings, so they will not give the sauce the same fresh, punchy flavor.
Prepared horseradish brands vary widely in strength, so start with 2 tablespoons and add more after tasting. For a thicker, hotter sauce, drain off excess liquid before measuring.
How To Make Horseradish Sauce
- Add the sour cream, 2 tablespoons prepared horseradish, Dijon mustard, champagne vinegar, Worcestershire sauce, and chives, if using, to a small bowl.
- Whisk until smooth and well combined.Season with kosher salt and black pepper to taste.
- Taste and stir in more prepared horseradish, 1 teaspoon at a time, until the sauce reaches your preferred heat level.
- Serve right away, or cover and refrigerate for at least 1 hour.
- For the best flavor, make it one day ahead.
HEAT LEVEL GUIDE
- Mild Sauce: Start with 1 to 2 tablespoons prepared horseradish.
- Medium Sauce: Use 2 to 3 tablespoons prepared horseradish.
- Hot Sauce: Use 3 to 4 tablespoons prepared horseradish.
Pro Tip: For a hotter, thicker sauce, drain excess liquid from the horseradish before measuring. For a milder sauce, stir in an extra spoonful of sour cream.
Kellie’s Favorite Horseradish Sauce Variations
- Fresh Horseradish Root: Peel and finely grate fresh horseradish root, then use 1 tablespoon to start. Fresh horseradish is much hotter than prepared horseradish, so add it slowly and taste as you go.
- Roasted Garlic Horseradish Sauce: Stir in 2 to 3 mashed roasted garlic cloves for a sweeter, deeper flavor that is especially good with beef tenderloin and prime rib.
- Extra Steakhouse-Style: Add a tiny pinch of cayenne pepper and 1/4 teaspoon dry mustard for a bolder kick.
- Dairy-Free Option: Use unsweetened dairy-free sour cream or thick plain dairy-free yogurt. Add an extra pinch of salt after tasting.
Make Ahead and Storage Tips for Horseradish Sauce
- Make Ahead: This sauce is delicious right away, but the flavor is even better after chilling overnight.
- Store: Transfer leftovers to an airtight container and refrigerate for up to 5 days.
- Stir Before Serving: Give the sauce a quick stir after chilling, then taste and adjust the salt, pepper, or horseradish if needed.
- Do Not Freeze: Freezing can make dairy-based sauces separate and can dull the fresh horseradish flavor.
What to Serve with Horseradish Sauce
- Beef Tenderloin Sandwiches
- Easy Garlic Butter Steak Bites
- Filet Mignon Steaks are even better with a dollop or two
- Best Crab Cakes Recipe
- This Roast Beef Tenderloin belongs with a dish of Horseradish Sauce
- The most amazing French Dip Sandwich just gets better with a bit drizzled on top
- Spoon some over these Grilled Garlic Potatoes.
- Stir some into these Mashed Potatoes and swoon.
Try it with my Beef Tenderloin Roast, Filet Mignon, French Dip Sandwich, Beef Tenderloin Sandwiches, Grilled Garlic Potatoes, and Mashed Potatoes.
Creamy Horseradish Sauce Recipe
Equipment
- 1 bowl
- 1 whisk
- measuring cup
- measuring spoons
Ingredients
- 1 cup sour cream
- 2 to 4 tablespoons prepared horseradish, drained if watery
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon champagne vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 tablespoon finely chopped fresh chives, optional
- Kosher salt and black pepper, to taste
Instructions
- Add the sour cream, 2 tablespoons prepared horseradish, Dijon mustard, champagne vinegar, Worcestershire sauce, and chives, if using, to a small bowl. Whisk until smooth.
- Season with kosher salt and black pepper to taste.
- Taste and add more prepared horseradish, 1 teaspoon at a time, until the sauce reaches your preferred heat level.
- Serve immediately, or cover and refrigerate for at least 1 hour for deeper flavor.
Video
Notes
- Prepared horseradish brands vary in heat. Start with 2 tablespoons and add more to taste.
- Do not substitute jarred creamy horseradish sauce for prepared horseradish. F
- or the best flavor, make the sauce up to 24 hours in advance.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freezing is not recommended because the dairy base may separate after thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Sauce Recipes
- Simple Roasted Garlic Aioli
- Easy Blue Cheese Sauce
- Super simple Teriyaki Sauce
- Blender Hollandaise is simply spectacular
- Tartar Sauce
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Frequently Asked Questions
What is the difference between prepared horseradish and creamy horseradish sauce?
Prepared horseradish is grated horseradish root preserved with vinegar and salt. Creamy horseradish sauce is a finished condiment that already contains a creamy base and seasonings. Use prepared horseradish for this recipe so you can control the flavor and heat.
Can I make horseradish sauce ahead of time?
Yes. This sauce is even better after it has chilled for several hours or overnight because the flavors have time to meld. Make it up to 5 days in advance and store it in an airtight container in the refrigerator.
How do I make horseradish sauce less spicy?
Start with 1 to 2 tablespoons of prepared horseradish, then taste before adding more. If your finished sauce is too spicy, stir in extra sour cream a tablespoon at a time until it is as mild as you like.
How do I make horseradish sauce hotter?
Stir in more prepared horseradish, 1 teaspoon at a time, until it reaches your desired heat level. Draining excess liquid from the prepared horseradish before adding it will also create a thicker, punchier sauce.
Can I use fresh horseradish root?
Yes, but use less to start because fresh horseradish is significantly hotter than prepared horseradish. Peel and finely grate the root, then begin with 1 tablespoon and add more after tasting.
Can I substitute Greek yogurt for sour cream?
Yes. Use plain full-fat Greek yogurt for a similar creamy texture. The sauce will be a little more tangy than the sour cream version.
Can I freeze creamy horseradish sauce?
Freezing is not recommended. The sour cream base can separate after thawing, and the horseradish flavor may become less vibrant.
What should I serve with creamy horseradish sauce?
It is especially good with prime rib, roast beef, beef tenderloin, steak, French dip sandwiches, burgers, baked potatoes, mashed potatoes, salmon, shrimp, roasted vegetables, and deviled eggs.
Absolutely! I had to use 2 tasting spoons because the first was just too good… had to multiply the recipe by 5 for I had many people to feed. Didn’t have chives on hand so I substituted with dry dill, about 2Tbsp. Very good recipe. I was originally hesitant because it uses so many ingredients but they add a lot of different notes. Thanks!
I’m so glad you liked it! Thank you for your kind comment!
This is the best! Use it it after the main meal for french dip sandwichs easy to make and so good!
Great idea! Thank you so much!
Fabulous. I make it with 1/2 plain yogurt and 1/2 sour cream.
Of course, yours’ tastes better.
Your’s sounds great, too!
I uses 0 fat Greek yogurt to cut the calandra it still came out fantastic!
Great idea! Thank you for your comment!
Excellent flavor, enhances overall presentation as well and easy to make. It is my go to now as it is also versatile.
So happy to hear that! Thank you for your comment!
This is the most exquisite horseradish sauce for your beef, pork, chicken, lamb or just to spoon up!
Thank you so much. Enjoy!
Very good how long will it last in the fridge & can it be frozen?
Thankyou
I haven’t tried to freeze it but it will last in the fridge for about 2 weeks in an airtight container.
Very good/ ty
Thank you!
Perfection! Just what I was looking for.
I’m so happy you like it! Thanks for your comment!
Can someone just send me this recipe? I can’t read it for too many pop up ads!!???
It’s at the bottom……above the area where you posted this comment.
Is there a substitute you could use for the champagne vinegar?
Hi Sandy! Yes, you can really use any vinegar you have on hand. I like the light flavor of the champagne vinegar but apple cider or a white balsamic works well, too. You can use white distilled but I would just use a little less since the flavor it much stronger.
If vinegar flavor ends up being too strong for you, add thyme to it. Thyme tames down bitter/sour/tart flavors SO wellm
Great tip! Thank you!