This creamy horseradish sauce comes together in about 10 minutes with sour cream, mayonnaise, and prepared horseradish, plus a little Worcestershire for depth. It's a simple sauce with just the right amount of tang and bite. It's just as good on a pulled pork sandwich and roast beef as it is on roasted potatoes.
Recipe at a glance
- Main ingredients: Drained prepared horseradish in a sour cream and mayo base
- Time: 10 minutes hands-on, then a 30-minute chill
- Method: No cooking, just stir and chill
- Best for: Sandwiches, roasted meats, and potatoes
- Servings: 6 (about ¾ cup)
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What's great about this recipe
- Quick to make - Six ingredients stir together in one small jar or bowl, with no cooking at all.
- Versatile - Yes, it's great on sandwiches and roasts, but it's also delicious as a dip for fries, chips, and hearty meat appetizers.
- Budget friendly - A full batch costs about a dollar and turns everyday sandwiches, pork, and potatoes into something special.
Budget check
- The full recipe is about $1.00 to $1.25
- Per serving (6 servings): about $0.17 to $0.21
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region. Garnishes not included.
Ingredients you'll need
- Sour cream - Gives the sauce its creamy base and gentle tang.
- Prepared horseradish - This is the key ingredient. It gives the sauce its sharp, pungent flavor and strong, peppery bite.
- Mayonnaise - Adds richness and keeps the sauce smooth.
- Worcestershire sauce - Adds complexity and enhances the other flavors.
- Seasonings - Salt and black pepper.
- Serving and garnish - Chopped fresh parsley for garnish, optional.
📖 See the recipe card for quantities and full instructions.
What is prepared horseradish?
Prepared horseradish is fresh horseradish root that's been finely grated and mixed with vinegar and salt. The vinegar helps preserve the root's sharp heat, so it's ready to use straight from the jar.
Look for small glass jars in the refrigerated section, often in the dairy case or near pickles, sauerkraut, and other refrigerated condiments. Shelf-stable varieties are also available, but they must be refrigerated after opening.
Check the label before you buy. Prepared horseradish should contain primarily horseradish, vinegar, and salt, and have a white to cream-colored appearance.
How to make creamy horseradish sauce
- Place the prepared horseradish in a small fine-mesh strainer. Press it with the back of a spoon to remove the excess liquid.
- Add the sour cream, drained horseradish, mayonnaise, Worcestershire sauce, salt, and pepper to a small jar or bowl.
- Stir until smooth. Taste and add extra salt and/or pepper, if desired.
- Cover and refrigerate for at least 30 minutes so the flavors can blend and the sauce can thicken. Stir well before serving and garnish with parsley, if desired.
Recipe tips and notes
- Drain the horseradish well. It's packed in vinegar, and the extra liquid can thin the sauce.
- Give it time to chill. At least 30 minutes in the refrigerator lets the flavors come together. The chill time isn't included in the total time on the recipe card.
- Adjust the heat: Prepared horseradish varies in strength depending on the brand and how fresh the jar is. Start with less if you prefer a milder sauce, then add more to taste.
Serving suggestions
We served ours with shredded oven-roasted pork butt piled on a sandwich, with easy coleslaw and a pickle spear on the side. It's also a natural match for a hot steak sandwich, and it's excellent with crispy roasted gold potatoes.
Horseradish sauce is a classic accompaniment to prime rib, but it's also fantastic with corned beef. Try it with our stovetop corned beef for a delicious combination. For everyday meals, spread it on burgers and deli sandwiches, or use it as a dip for steak fries and even potato chips.
Storing
Refrigerator: Refrigerate in an airtight container for 3-4 days. Stir before serving.
Freezer: Freezing isn't recommended. Sour cream and mayonnaise separate when frozen, and the sauce turns watery.
Food safety: Don't leave the sauce at room temperature for more than 2 hours, or more than 1 hour if it's above 90°F.
FAQs
We don't recommend it. Jarred horseradish sauce and cream-style horseradish typically contain creamy ingredients already, like mayonnaise or sour cream, making them milder and changing the flavor and texture of the finished sauce. Use plain prepared horseradish for this recipe.
The heat comes from the prepared horseradish. For a milder sauce, start with a little less. For more bite, taste after chilling and stir in a little more.
More homemade sauces to try
If you enjoyed this creamy horseradish sauce, try one of our other easy homemade sauces. Our homemade tartar sauce is a must with fish sandwiches and seafood dinners. For burgers and fries, easy garlic aioli is always a favorite.
If you like a little smoky heat, our creamy chipotle sauce is great as a dip or drizzle. And for tacos and grilled meats, cilantro garlic sauce comes together in minutes.
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📖 Recipe
Creamy Horseradish Sauce
Ingredients
- ½ cup Sour Cream
- 2 tablespoons Prepared Horseradish drained
- 2 tablespoons Mayonnaise
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon Salt
- ⅛-¼ teaspoon Black Pepper
- Fresh Parsley chopped, optional, for garnish
Instructions
- Place the prepared horseradish in a small fine-mesh strainer. Press it with the back of a spoon to remove the excess liquid.
- Add the sour cream, drained horseradish, mayonnaise, Worcestershire sauce, salt, and pepper to a small jar or bowl.
- Stir until smooth. Taste and add extra salt and/or pepper, if desired.
- Cover and refrigerate for at least 30 minutes so the flavors can blend and the sauce can thicken. Stir well before serving and garnish with parsley, if desired.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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