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Horseradish Sauce

Horseradish Sauce

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Makes about 2 cups


  • 1 1/2 cups crème fraîche or sour cream

  • 1/2 cup prepared white horseradish

  • 6 tablespoons chopped fresh chives

  • 4 teaspoons fresh lemon juice

Recipe Preparation

  • Whisk all ingredients to blend in small bowl. Season with salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.

Recipe by Marlena Spieler

Reviews Section



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Horseradish Sauce

We&rsquore making Creamy Horseradish Sauce in the Chili Pepper Madness kitchen today, my friends, and you&rsquore going to love this one. You may have had a creamy horseradish sauce at a restaurant in the past, but did you know it is super easy to make at home?

And with very few ingredients! A good horseradish cream sauce has loads of bold and zingy flavor. It perfect for spooning over steaks and beef roasts, pretty much any cut of beef you can thing of. It is so much better than store bought sauce.

It is made with a base of creamy sour cream or crema, lots of horseradish and a few other simple ingredients you&rsquoll most likely have on had at any given time.

The great thing about it is how easy it is to customize to make it your own with extra heat, extra zing factor and overall personalized flavor. I love horseradish for this reason. It&rsquos perfect for the spicy food lover.

Let&rsquos talk about how we make horseradish sauce, shall we?

Interesting facts about horseradish:

1) Did you know that horseradish is actually a root vegetable that’s used as a spice?

2) Despite being called horseradish, this plant is poisonous to horses.

3) Some ice cream parlors have made horseradish ice cream. Now I love horseradish, but this might be too weird for even me!

4) Grating or grinding the horseradish releases isothiocyanates, which give horseradish it’s heat and flavor, according to

5) Cultivating horseradish has been around since ancient times.

How to Make Homemade Prepared Horseradish


  • 8-10-inch long piece of horseradish root
  • 2 tablespoons water
  • 1 tablespoon white vinegar
  • Pinch salt


If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.)

The plant itself, once established, propagates with tubers, and is very hardy. (See Wikipedia on horseradish). Remove the leaves from the root and rinse the dirt off of the root.

Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.

Put into a food processor. Add a couple tablespoons of water. Process until well ground.

At this point be careful! A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room.

Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.

Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.

Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator.

Easy Horseradish Sauce

Simple recipes for homemade horseradish sauce – plain or cream style – made with fresh horseradish root.

  • Author: Betty Schleis
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1.5 cups 1 x
  • Category: Condiment


For basic sauce:

  • 1 cup horseradish, peeled and cut into 1/2 ″ cubes
  • 1/2 cup white vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt

For creamed sauce:

  • 2 tablespoons prepared horseradish sauce
  • 1/2 cup mayonnaise
  • 1/2 teaspoon vinegar
  • Salt and pepper to taste


For Basic Sauce:

  1. Put all ingredients into a blender or food processor at high speed. Blend until creamy. Put in a jar and store in the refrigerator.

For Creamed Sauce:


  • If you don’t have a food processor or blender, grate the horseradish root as finely as possible and blend with other ingredients for the basic sauce.

Keywords: horseradish, sauce, spicy

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

  1. Use fresh horseradish and remove all the leaves. Scrape or peel the white roots, wash and dry with a clean tea towel or kitchen roll.
  2. Grate or shred the horseradish into a mixing bowl.
  3. Dissolve the white sugar in the distilled malt vinegar over a low heat and leave to cool.
  4. Spoon some of the minced horseradish into sterilized, clean, dry jars, packing it down tightly, and pour over some of the vinegar/syrup.
  5. When it has settled, add more horseradish and then more vinegar/syrup, repeating until the jar is full.
  6. Seal and label.
  7. Store in a cool dry place.

When you want some horseradish sauce, remove as much as needed from the jar and mix with salt, pepper and mustard to taste. Add sufficient double cream to give a smooth consistency.

Horseradish Sauce

This post may contain affiliate links. Read my disclosure policy.

Easy Creamy Horseradish Sauce recipe with only 3 ingredients! The best homemade horseradish sauce for Prime Rib, Beef Tenderloin, and Roast Beef Sandwiches.

Take holiday Prime Rib or leftover Roast Beef Sandwiches to the next level with this better-than-store-bought Sauce made in minutes.


Horseradish Sauce is a milder way to enjoy prepared horseradish without completely losing its spicy mustard-pepper flavor and pungency. This steak sauce is goes perfectly with a medium-rare Filet Mignon and it’s a must have with any fancy holiday dinner like Prime Rib Roast. Guests will think this Horseradish Sauce came from the deli of a gourmet store instead of your kitchen!

This homemade Horseradish Sauce is made with sour cream, prepared horseradish, and black pepper for cream sauce full of pungent horseradish flavor. Prepared horseradish is grated horseradish root that’s been preserved in vinegar and salt. The added vinegar is just enough to make this recipe tangy without adding vinegar separately. You can use fresh horseradish for even more flavor, but you’ll want to add a teaspoon white vinegar to balance out this sauce.

Store-bought Horseradish Cream Sauce is almost always made with mayonnaise or mayonnaise ingredients like soy bean oil, egg yolk, and a bunch of other additives. The best part of making it at home, besides the simple ingredient list, is that you can adjust the horseradish to your taste. Love that spicy pungent flavor? Load it up! Dial it down if you want a family-friendly sauce. Divide into two prepared batches and add horseradish a teaspoon at a time to one batch so you have mild and spicy sauces!

Homemade Horseradish Sauce is made in the total time it takes you to measure and stir 3 simple ingredients, it’s that easy! its gluten-free, vegetarian, and perfect for most allergies. You can easily substitute a dairy-free sour cream for a Horseradish Sauce everyone can enjoy. If you want to add some more flavor without taking away from the horseradish root, check out our variations for Horseradish Sauce.


Perfect, Easy Ribeye Steak

Classic Pot Roast with Vegetables

Pepper Crusted Roast Beef

Perfect Garlic Prime Rib

This easy Horseradish Sauce isn’t just for steak, it goes great as a substitute sour cream on just about anything. Try this creamy sauce on comfort food favorites like Baked Potatoes or Beef Stroganoff. For fancy, next level holiday side dishes, use it in your Mashed Potatoes or Deviled Eggs. Use as a condiment on leftover Roast Beef and Pulled Pork sandwiches.

  • 1/2 cup heavy cream
  • 1/2 cup crème fraîche or sour cream
  • 1/2 cup store-bought or homemade preserved horseradish
  • 2 tablespoons minced chives
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.

Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.

What Is Horseradish, Anyway?

Most of us have tasted — or at least smelled — horseradish. Did you know that the horseradish plant is a cousin of radishes, wasabi and cabbage? The vegetable’s leaves can be eaten, although it is most popular for its large root.

The root in and of itself is hardly exciting. But when grated, it produces a pungent aroma and accompanying taste. Over time, it loses its bite unless it has been saturated in a preparation made with another liquid, such as vinegar. In addition to being eaten fresh, horseradish can be dried.

If you plan on using fresh horseradish to make your horseradish sauce, be sure to take precautions. Many people prefer to wear gloves when handling freshly grated horseradish, much in the same way they handle jalapeños or other pepper varieties. Not sure you want to grate your horseradish root by hand? Pulse it in your food processor for the perfect bite.

Related Video

Loved this recipe! Easy to make and present. I used wild caught king salmon. I did cut back on the sauce as others suggested, it makes a lot. I served it with Big Beans and Tomato Vinaigrette on this site. Can't wait to serve it again.

I made this for my sister, brother in law and four kids (13-18). Everyone LOVED it. The family loves spice and the lemon juice gave the sauce a really fresh taste. It does make a lot of sauce, but it was just so good!!

It has been 6 or 7 years since I first discovered this recipe and was certain I had reviewed it and saved it to my recipe box, but could find neither upon searching. So I will do both now. I had to search the web to find this recipe based on memory of ingredients and glad I took the time to make sure I got it right. Followed recipe as directed, the sauce makes a lot. about double what is needed for the amount of salmon, but so tasty, most are happy to indulge. For those that don't care for "creamy" sauces, etc, the marinade is fantastic and gives plenty of flavor without the addition of the sauce. If a sauce is desired without the creamy consistency, I recommend making a little extra of the marinade to set aside for dipping. My children don't care for horseradish, but there is really no evidence of it in the marinated salmon. Enjoy.

This is a great recipe. I have used this for family gatherings a lot and get requests for the recipe. The sauce is tasty. Simple and delicious.

This is a fabulous and easy recipe. Everything about this recipe is perfect as written. I use my favorite salmon -- fresh, wild Alaska King Salmon. The sauce is the star of this recipe. I also use the sauce on roast beef sandwiches and mix the sauce into canned albacore tuna for a tuna salad sandwich with a delightful bite.

This is a favorite at our house - the kids love it! I think it is just as good baked in the over - looks much prettier than the picture here! I use less mayo in the sauce - I think it tastes fresher and more summery that way. It is great left over cold, and I even serve it as an appetizer with crackers and the sauce on the side.

The marinade was very complimentary to the salmon. The horseradish sauce as described was overpowered by the sour cream mayonnaise components, which also made the sauce too thick for my liking. My solution was to double the horseradish and the lemon. Next time I would experiment with ratios of the mayo, sour cream and whole milk, perhaps leaving the mayo out for a starter.

This was sooo easy and soo good ! A definite keeper. Used wild salmon - wonderful.

Quick, easy and excellent. Made it twice, once with basil and the next with dill. Both were good, preferred the basil. Added a little more horseradish. This recipe is a keeper.

For two people, I made 1/4 the sauce recipe and still had a TBS leftover anyway, it was "pretty okay" (1.5 forks). I marinated the salmon for about an hour in the fridge, then cooked it on the stove in a covered cast iron grill pan it was "very good" (2.5 forks).

This was SO easy, fast and really delicious! I didn't and wouldn't change a thing. The flavors are nicely balanced, and it looks good, too. Definitely a keeper recipe, and I'll be making this over and over again.

Made this for our Christmas eve special dinner and loved it! Used wild fresh sockeye salmon. We are having it again tonight to use up the sauce and will definitely use this recipe frequently! :)

This was fantastic! The only change I made was to use wasabi instead of horseradish (it was what I had on hand) and it still worked!! Served with grilled asaparagus and quinoa and everyone raved. This is a definite keeper for us

Sauce is incredible. Good match for the fish. The marinade is overkill - you lose the taste of the salmon.

This was delicious! Served it with some grilled tomatoes stuffed with couscous/feta salad, and grilled vegetables. The sauce is amazing! Very easy, too.

We tried to fillet our own fish and ended up with a bunch of pieces that we couldn't put on the grill so we baked the fish in the marinade. ended up too strong. But if I were to do this again Iɽ follow the instructions more closely because the flavours were right, just didn't work in our case.

Loved this recipe - it was simple yet full of flavor - the marinate was delicious - I served it with quinoa and vegetables for a very health meal

wow, this was really delicious. both with and without the sauce. I made half the amount of sauce, and it was still definitely more than enough. fast and yummy, and my two kids (ages 2 and 4) asked for thirds. will certainly be making this again

This is really and truly delicious. We will be making this again and again.

The sauce makes this recipe. Excellent as is. The quantity of the sauce is certainly greater than what is needed for the salmon. However, this sauce would be good on so many things. It will go in the frig and probably not last long.

Just as represented..easy and very delicous. I made it as it was printed since I don't change a recipe around until I've made it once. Wait, I did leave the salmon in the marinade for almost two hours because I was talking to my guests. I would probably do that again.

This review is only for the Creamy Horseradish Sauce: Wonderful and easy. I served it along with crab cakes for Christmas dinner in addition to roasted beef tenderloin. It was great on both the crab and the beef. Awesome.

I've made this recipe 5 times since the beginning of spring and have gotten rave reviews each time. I prefer the sauce with 1/2 of the mayo recommended.


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