Horseradish Sauce


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


  • 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.

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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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32 Comments / Reviews

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Did you make it? Rate it!

  • 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!


  • Kel

    I too had to add salt! And pepper of course :) but nice and easy. Although I used 0% fage Greek yogurt instead of sour cream and it was still great! Thanks!


  • Joan

    I made it for my husband will have it tonight nothing I thought it lacked was no garlic got to have garlic. And it lacked salt and I really like a nice course also with those two ingredients a little bit of pepper I think it made the difference. I used to have a pretty high-end Dijon mustard. Does anybody have any sense of what is the best Dijon mustard to use that may be why I felt the need a little bit of salt. Maybe I’m just craving salt today. Definitely wonderful recipe to go on his steak tonight. Happy Father’s Day.


  • Stik

    In my Polish family ,after we prepare our roots we mix a few jars with ground red beets! Its great for pickled eggs and goes great on Easter ham or kolbasi!

  • Pat Borland

    Great taste and so easy to make loved it.
    How long will it keep and how is it stored?


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