Creamy Horseradish Sauce

This creamy horseradish sauce is made with sour cream, mayonnaise, prepared horseradish, and a little Worcestershire sauce. It comes together in about 10 minutes and is great on roast beef, pulled pork sandwiches, steak sandwiches, corned beef, and roasted potatoes.

Course condiment

Cuisine American

Keyword creamy horseradish sauce, homemade horseradish sauce, horseradish sauce, horseradish sauce for roast beef

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 73kcal

Author Elizabeth Rodriguez

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

Chill time: Refrigerate the sauce for at least 30 minutes before serving. The chill time is not included in the total time.

Prepared horseradish: Use plain prepared horseradish, which is grated horseradish root with vinegar and salt. Look for it in a jar in the refrigerated section. Horseradish sauce and cream-style horseradish are not the same and will make a milder sauce.

Storage: Refrigerate in an airtight container for 3–4 days. Freezing is not recommended.

Nutrition