Horseradish Sauce

SauceHorseradish

Sour cream based horseradish sauce. A great addition to steak or pork roast, and easy to make!

Photography Credit: Elise Bauer

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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  • Prep time: 2 minutes
  • Yield: Makes about 1/2 a cup

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.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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36 Comments / Reviews

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Did you make it? Rate it!

  • Nancy

    Great sauce to accompany prime rib! Did not have chives or scallions but it was a hit at the table.

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  • Ben

    Perfectly balanced. Don’t hesitate to make for prime rib or any other other beer/pork roast.

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  • [email protected]

    This was a fantastic sauce to accompany prime rib!

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  • Allison Tennent

    Easy to make and tastes great. I’m going to try freezing some for the new year as I made rather a lot

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  • Linda

    Made half the recipe since there’s just my husband and me. Delicious! No need to add salt. Our rib roast had tremendous flavor due to pre-salting curing for 24 hours uncovered in the fridge before slow roasting. We are eating like Kings today! Thanks Simply Recipes!

    xxxxxyyyyy

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