Introduction

Best Horseradish Cream Sauce is cool, creamy, and boldly zesty—bringing the perfect balance of richness and heat to everything it touches. Made with prepared horseradish, sour cream, and a touch of acidity, this classic sauce pairs beautifully with roast beef, steak, prime rib, smoked fish, and roasted vegetables. Quick to make and easy to adjust, it adds instant punch and elegance to any dish.

Why you’ll love this recipe

Bold flavor with creamy balance
Ready in 5 minutes
No cooking required
Customizable heat level
Perfect for meats, seafood, and sandwiches

Ingredients (makes about 1 cup)

¾ cup sour cream
2–3 tbsp prepared horseradish, drained
1 tbsp Dijon mustard
1 tsp lemon juice or white vinegar
½ tsp salt (adjust to taste)
¼ tsp black pepper
Optional: 1–2 tbsp mayonnaise (extra richness)
Optional: fresh chives or parsley, finely chopped

Essential Tools and Equipment

Mixing bowl
Spoon or whisk
Measuring spoons

Step-by-step process (detailed)

1. Drain the horseradish

If your prepared horseradish is very wet, press it gently in a fine strainer or with a spoon to remove excess liquid. This prevents a watery sauce.

2. Combine the base

In a bowl, add sour cream (and mayonnaise if using). Stir until smooth and creamy.

3. Add horseradish and mustard

Stir in prepared horseradish and Dijon mustard until evenly distributed.

4. Balance with acid

Add lemon juice or vinegar. This brightens the sauce and balances the richness.

5. Season

Add salt and black pepper. Mix thoroughly.

6. Taste and adjust

Taste the sauce and adjust heat (more horseradish), acidity (more lemon), or creaminess (more sour cream) as desired.

7. Chill

Cover and refrigerate for 15–30 minutes to allow flavors to meld and mellow.

8. Garnish and serve

Stir once more before serving. Garnish with fresh herbs if desired.

Mistakes to avoid

Using creamy horseradish sauce instead of prepared horseradish
Skipping draining — watery texture
Adding too much horseradish at once
Forgetting the acid — flat flavor
Serving immediately without resting

Variations of Best Horseradish Cream Sauce

Extra Spicy — add more horseradish or a pinch of cayenne
Garlic Horseradish — add ½ tsp grated garlic
Yogurt-Based — replace half the sour cream with Greek yogurt
Steakhouse Style — use equal parts sour cream and mayo
Seafood Sauce — add lemon zest and fresh dill

Tips for storage & make-ahead

Refrigerate up to 5 days
Stir before serving
Do not freeze (texture breaks)
Flavors improve after a few hours

Frequently Asked Questions

Prepared horseradish or horseradish sauce?
Prepared horseradish only—the grated root in vinegar.

How spicy is this sauce?
Moderate—easily adjustable to mild or hot.

Can I make it ahead?
Yes—best after chilling.

What does it pair with?
Prime rib, roast beef, steak, salmon, potatoes, and sandwiches.

Conclusion

Best Horseradish Cream Sauce is simple, bold, and endlessly useful. With just a handful of ingredients and minutes of prep, you get a sauce that elevates everything from holiday roasts to everyday meals. Creamy, zippy, and perfectly balanced, it’s a must-have classic worth keeping in your fridge.