Horseradish Sauce

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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

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Ingredients

  • 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

Method

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

  • joan erfurth

    Thanks for your prime rib recipe!!! It was out of this world.I went to my Doctor and he told me about putting it in at 500 but nothing else. i found you on the web. Thanks for a great Xmas dinner. Joan

  • Bruce

    My wife and I are so excited to start growing more and more of what we eat and horseradish is going in ASAP. But I am wondering how or why some horseradish is hotter than others? It it a timing thing with the vinegar? Extra Hot=no vinegar?
    Thanks Elise,
    Bruce in Gold Beach Oregon

    Hi Bruce, I think it has more to do with timing. The more time after the horseradish has been shredded, the less hot it is. Vinegar helps slow down this process. That, and perhaps it also has something to do with the actual horseradish root. Perhaps some roots are hotter than others. ~Elise

  • Vi Stoltz

    Has anyone every seen a recipe for Horseradish jam or jelly? I am looking for one. Thanks,

  • Kelly

    I made your sauce tonight for dinner. It was just what I was looking for. Thanks so much for the recipe.

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