Horseradish Sauce

I grew up with horseradish, sometimes called “German mustard”, as a common accompaniment to steak and pork dishes. With dad’s German heritage, no wonder there was always a jar of it in the house. These days I suspect many people are more likely to eat wasabi, a Japanese condiment with similar effect, than horseradish; I just don’t see it around that much anymore. That said, horseradish sauce, made with prepared horseradish and either whipped cream or sour cream, tastes great with steak or roast pork. Here’s a sour cream version.

Horseradish Sauce Recipe



  • 3 Tbsp prepared horseradish (here's how to make prepared horseradish)
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 Tbsp mayonnaise
  • 1 Tbsp chopped chives or the greens of a green onion


Mix ingredients together. Serve as a sauce for steak or pork.

Makes about 1/2 a cup.

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Showing 4 of 24 Comments

  • Deborah Dowd

    I make a version of this with 1/4 cup each of mayo and sour cream and horseradish to taste (the more the better for me). It is delicious with pork, roast beef, just about any meat.

  • lydia

    I learned recently that a lot of what is sold as “wasabi” is actually made with horseradish instead. I’m a huge fan of horseradish sauce on roast beef.

  • Billy

    Horseradish on steak, that’s a new one. I associate horseradish more with wasabi (they sell it in tubes, and very common in coastal cities) and sushi, but no doubt the steak looks tasty.

    Can the wasabi be used as a substitute for this recipe?

  • Dan Wolfgang

    Mmm, horseradish. My grandparents used to grow a crop in their garden; it’s pretty much growing wild throughout their yard now.

    The way they always prepared it was to simply grind it up and add a little vinegar (white? I don’t know), and jar it. Much stronger than any fancy-pants sauce! :)

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