Creamy Homemade Horseradish Sauce is made with horseradish root, sour cream, and vinegar. This epic sauce adds the ultimate finishing touch to steaks, beef tenderloin, and roast beef. Don’t forget it on your deli style sandwiches, and it will liven up all sorts of dressings and dips.
If you love horseradish sauce this homemade recipe will blow you away!
Creamed horseradish sauce is one of the most wonderful condiments you can have in your fridge, we love it on steak, deli style sandwiches, as well as an ingredient in other sauces and dressings. It’s easy to make yourself and the homemade version is absolutely amazing.
- Horseradish is a gnarly brown root vegetable in the mustard family that includes wasabi, broccoli, cabbage, and radish. It comes from Eastern Europe, and contains volatile oils that make it taste quite hot (think wasabi.)
- You will sometimes find the whole roots on sale in grocery stores during the holiday season. Grab one if you do!
- Most of the time you’ll find it in jars either as prepared horseradish, or creamy horseradish sauce.
- Prepared horseradish is the grated root mixed with vinegar to stabilize its heat.
- Cream style horseradish sauce is prepared horseradish blended with sour cream or heavy cream.
- You can buy both styles in the supermarket, but you can also make them at home.
What you’ll need to make creamed horseradish sauce
- horseradish root (you can also used bottled prepared horseradish)
- sour cream (you might also try whipped cream or creme fraiche)
- Something to grate your horseradish with…I prefer the food processor to a box grater because the horseradish is so pungent it can irritate the eyes.
To make prepared horseradish
- For each cup of peeled and grated horseradish add a tablespoon of vinegar, a tablespoon of water, and a pinch of salt.
- Keep sealed in the refrigerator for up to a month.
- Keep in mind that horseradish loses its potency over time, so plan to use is sooner than later once grated.
How to preserve horseradish
- Canning is not an option because the heat destroys the pungency of the root.
- But you can freeze your grated horseradish to preserve it for future use. I like to freeze it in small batches in zip lock freezer bags ~ label them, it will last up to 6 months.
What do do with creamy horseradish sauce
Serve a bowl of cream style horseradish sauce on your holiday tables, the zesty sauce goes perfectly with beef of all kinds, and salmon, too. But I can think of a ton of other uses for it…
- potato salad
- egg salad
- deviled eggs
- tartar sauce
- cole slaw
- baked potatoes
- salad dressing
- Bloody Marys
- shrimp cocktail
- dips for crudité
- deli style sandwiches
A dollop of creamed horseradish sauce on beef tenderloin is just about the closest thing to heaven on this earth 🙂
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How to Make Horseradish Sauce
- 1/3 cup grated horseradish root (instructions below)
- 1 cup sour cream
- 2 tsp white vinegar (more to taste)
- 1/4 tsp salt (more to taste)
- Peel the horseradish and cut into chunks.
- Place the horseradish into a food processor fitted with the metal blade (not the grating disk) and pulse/process until finely ground. Be careful, the fumes from fresh horseradish are potent, don't put your face too close to it.
- Measure out 1/3 cup grated horseradish and mix with the sour cream, vinegar, and salt. Blend well and taste to adjust. You can add more horseradish for more heat, more vinegar for more acidity, or more salt to taste.
- Pack the sauce into a jar and refrigerate until needed. The sauce will keep for several weeks and will improve over time.