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

  • 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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48 Comments / Reviews

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Did you make it? Rate it!

  1. Sherri

    Made this today and we loved it with rib-eye.

    xxxxxyyyyy

  2. Yogi

    Great taste easy to do

  3. Glen

    Great!! Taste very good on smoked pork butt, deer summer sausage, and prime rib

    xxxxxyyyyy

  4. Claudia Belanger

    I make this a lot! When my father in law was alive he had fresh horseradish from the garden! It was the best. He got me to eat it raw telling me it was parsnips. My mouth was on fire

    xxxxxyyyyy

  5. Robert

    I thought this was very good. Tasting as I was making this, I thought it was better before adding the mayo. Doubled the recipe without the mayo and put in a little extra dijon.

    xxxxxyyyyy

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