Horseradish Sauce

By Genevieve Ko

Published Dec. 21, 2022

Horseradish Sauce
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 minutes, plus at least 45 minutes’ resting
Rating
4(570)
Comments
Read comments

A combination of cream, sour cream and mayonnaise temper the sharp bite of horseradish in this tangier take on the classic cream sauce. It’s especially delicious with roasted beef tenderloin or prime rib and becomes even more flavorful after a day or two in the refrigerator. This makes a lot of sauce in case the roast is especially large and everyone sauces their meat generously. Any leftover is fantastic in sandwiches or slathered over roasted salmon.

Featured in: These 2 Holiday Mains Aren’t Just Stunning. They Cook in Under an Hour.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:About 2¼ cups
  • 1(8-ounce) jar prepared horseradish, drained well (scant 1 cup)
  • ½cup heavy cream
  • ½cup sour cream
  • ¼cup mayonnaise
  • 1teaspoon granulated sugar
  • ½teaspoon coarse sea or kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (4.5 servings)

257 calories; 25 grams fat; 10 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 2 grams protein; 301 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Mix the horseradish, cream, sour cream, mayonnaise, sugar and salt in a bowl until well blended. Let stand until ready to serve, about 45 minutes. Or, cover and refrigerate for up to 3 days before serving.

Ratings

4 out of 5
570 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Jaye

I love horseradish sauce with just about everything, but most jars of horseradish are filled with watery and bland grated root. If you really want to taste horseradish, add a goodly squeeze of wasabi paste (not powder or cream) or, better, grate fresh root. Most well stocked produce stores carry horseradish root year round. And there is no need to use anything except equal parts of sour cream and mayonnaise. Heavy cream just makes the sauce thin; it doesn't add anything positive.

Simplicty

Fresh horseradish, sour cream, lemon zest. That's all you need.

Susan

I knew I should have omitted the teaspoon of sugar. Ick. Sugary sauce. YUK.

A little bland

Made as is but had to amend as it was a little dull. Added lemon, garlic, Worcestershire sauce and fresh parsley.

Stephen

How long will this keep in the fridge?

Patti Stallard

If you don't feel like the heaviness of a sour cream sauce, try basic cocktail sauce. Tujaque's in New Orleans served brisket with red cocktail sauce (chili sauce, horseradish, Worcestershire, maybe hot sauce, maybe a little lemon juice) on their table d'hote menu from 1856 to 2013. It's gussied up and pricey now, so I don't go there too often, but I always serve prime rib and brisket with cocktail sauce. It tastes fresh and satisfying with red meat.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.