How to Make Horseradish Sauce
Creamy Homemade Horseradish Sauce adds the ultimate finishing touch to steaks, beef tenderloin, roast beef, and sandwiches.
Servings: 8 (1 cup total)
Ingredients
- 1/3 cup grated horseradish root, instructions below
- 1 cup sour cream
- 2 tsp white vinegar, or more, to taste
- 1/4 tsp salt, or more, to taste
Instructions
- 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.
Nutrition
Serving: 2 Tbsp · Calories: 57 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 6 g · Saturated Fat: 3 g · Polyunsaturated Fat: 0.2 g · Monounsaturated Fat: 1 g · Cholesterol: 17 mg · Sodium: 82 mg · Potassium: 36 mg · Sugar: 1 g · Vitamin A: 179 IU · Vitamin C: 0.3 mg · Calcium: 29 mg · Iron: 0.02 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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