My horseradish sauce recipe is loaded with tangy, savory flavor and will take any steak dinner to the next level! I make this easy sauce with a simple blend of sour cream, prepared horseradish, apple cider vinegar, and chives, plus salt and pepper.
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
My Best Horseradish Sauce Recipe
This is one of my favorite sauces to whip up when I’m serving steak for dinner. I can make it just 5 minutes and it tastes better than any store-bought version I’ve ever tried. It just tastes fresher and more flavorful, and can be made in advance!
I made this recipe in inspiration of my grandpa who we called “papa” growing up. He always tried to convince everyone to add horseradish onto their prime rib every Christmas, but I wasn’t a fan of it by itself. So I created a created this creamy horseradish sauce for something a little more flavorful that I could enjoy. He’s passed now, but it’s been a way to keep his memory there that everyone can enjoy.
Looking for more delicious sauce recipes? Be sure to try my spicy mayo, tzatziki, Big Mac sauce, or Smash Burger sauce next!
Horseradish Cream Sauce Ingredients
- Sour cream – Thick and tangy, this ingredient forms the creamy base of the sauce. The tartness of the sour cream pairs wonderfully with the savory, spicy notes of horseradish.
- Horseradish – I use store-bought prepared horseradish to keep things simple. Its pungent and distinct spice gives the sauce a bold and satisfying flavor.
- Apple cider vinegar – Much-needed acidity to cut through the spice and balance out the overall composition. This ingredient essentially acts as a stabilizer for the sauce while toning the heat down a bit.
- Salt & pepper – These classic seasonings enhance all of the ingredients and tie the recipe together. I prefer using black pepper, but white pepper can be substituted if preferred.
- Chives – Fresh chives are my favorite and can be used as both a mix-in and a garnish! They add a delicate layer of freshness, along with a beautiful dash of color to the sauce. Dried chives will work in a pinch, but I highly recommend going with fresh herbs if possible.
How to Make Horseradish Sauce
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In a bowl, combine the sour cream, horseradish, apple cider vinegar, salt, and pepper. Mix until all of the ingredients they are well combined.
STEP TWO: Next, gently fold in fresh chives, making sure that they are fully incorporated.
STEP THREE: Garnish with additional chives if desired, then add a healthy dollop on top of hot steak (on the side works too). Enjoy!
Tips for the Best Creamy Horseradish Sauce
- Full-fat sour cream is my preferred base ingredient as it provides the richest flavor and texture. A lighter sour cream can be used if preferred, but the final product won’t be as thick.
- Prepared horseradish is not the same as bottled, ready-made sauce! Prepared horseradish is a grated and preserved form of the horseradish root, while the bottled version is already a processed condiment.
- Exact measurements are a must. If something is off, the sauce may be too thick or too thin, not to mention a bit off in terms of taste.
- I like to chill my sauce in the refrigerator for a little while before serving it. This allows time for all the flavors to meld, and it results in the best texture too!
- Seasonings change after the sauce rests. I’ll usually give it a quick taste and add more salt and pepper if needed.
Horseradish Sauce Recipe Variations and Substitutions
- For an even creamier sauce, mix in some mayonnaise! It pairs well with the sour cream base and will make the texture even richer and silkier.
- Lemon juice can be used instead of vinegar. It provides the right amount of acidity to balance out the sauce, but it also brightens things up quite a bit. Fresh-squeezed is better than bottled here.
- To kick the heat up even higher, add more prepared horseradish or sprinkle in a dash of cayenne pepper. Horseradish already has a delightful natural heat, but Ben and I are always looking for ways to make things spicier!
- Adding garlic is an easy way to give this sauce additional savory depth. Fresh or powdered garlic will work just fine, while roasted garlic will really add a gourmet touch.
- If chives are unavailable, fresh thyme, parsley, and dill are some of my favorite alternatives! I never skip the herb garnish as I feel it makes such a difference.
What to Serve with My Horseradish Recipe
My family loves enjoying this creamy horseradish sauce with air fryer prime rib and my boneless prime rib. While I love making horseradish sauce for prime rib in particular, this sauce also tastes delicious paired with all sorts of beef dishes. A few of my other favorite recipes to serve with horseradish include roast beef sliders and grilled sirloin steak.
Horseradish Sauce Recipe FAQs
How should I store leftovers?
Leftover horseradish sauce can be transferred to an airtight container and refrigerated for up to 2 weeks. I don’t recommend freezing this one, as the texture will change once frozen and thawed again. Luckily, this sauce takes only 5 minutes to prepare, so whipping up a fresh batch when needed is quick and easy!
More Easy Recipes
Easy Horseradish Sauce Recipe
Ingredients
- 1/2 cup sour cream
- 2 tablespoons Horseradish
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon chives
Instructions
- In a bowl, combine the sour cream, horseradish, apple cider vinegar, salt and pepper.
- Fold in the chives and add additional chives as a garnish if desired.
- Serve or store in an air tight container for up to 2 weeks.
Notes
- Using full-fat sour cream will give the richest flavor and thickest texture.Â
- Exact measurements are a must. If something is off, the sauce may be too thick or too thin, not to mention a bit off in terms of taste.
- Chill the sauce in the fridge for a little while before serving so the flavors meld.
- Store leftovers in an airtight container in the fridge for up to 2 weeks.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
