Horseradish Sauce

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

  • 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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  • Dave

    Excellent, one of my favorite Horseradish sauces


  • Donna

    I didnt have the chives but boy was this good


  • Raewynne

    Hi I’ made the prepared horseradishand then the sauce it seems to be fibrous , how do I fix this ,?

    • Elise Bauer

      Hi Raewynne, it sounds like perhaps the horseradish root you used needed to be be more finely chopped in your food processor. Either that or perhaps the root you were using was a little too old and fibrous to begin with. As for fixing once you’ve already made the prepared horseradish? I would just put it back in the food processor or a blender and pulse it several times.

  • Nancy

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


  • Ben

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


  • [email protected]

    This was a fantastic sauce to accompany prime rib!


  • 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


  • 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?


    • Elise Bauer

      Hi Pat, the sauce should last 5 to 6 days, and you would store it in the fridge. The one ingredient that will keep this sauce from lasting more than 5 or 6 days in your fridge is the chopped chives. All of the others are ingredients that last a long time in the fridge on their own.

  • Jay Johnson

    Marianne!!! I love it on biscuit’s and gravy!!! My favorite!!!

  • Debra Wolcott

    This is my go to recipe for horseradish sauce. We grow a raised bed of horseradish and make fresh when ever we have a rib eye steak. Probably should sit for awhile to get a little stronger but we make it when we are using it. Love this recipe. Pefect!!!!!!!!!!!!!

  • 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

    • Bridget

      horseradish is to be harvested in the month with an r in it september october november december january marrch and april… the other months its usually to hot too each.

  • 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.

  • sara

    I like to do a similar sauce with slightly different proportions and adding a bit of lemon and pepper. It’s great on sandwiches!

  • Alicia

    You’ve done it again! I was in dire need of a tastey horseradish sauce for Christmas and Elise, you saved the day! You saved me hours of Google searching and everyone LOVED this sauce with the standing rib roast. “He” said, “Let’s have this again with ham at Easter!” You betcha!

  • Brian

    Another Idea. With my prim rib I usually make a Horseraddish Bourbon Peppercorn Demi. Quite simply, I sautee diced onions and garlic in butter until translucent, add flour to make roux right in the roasting pan. Make sure to pour off drippings before cooking. Deglaze with Boubon, (Jack Daniels works best) add any drippings from roasting pan back into the pan. At this time I usually add the Horseraddish and some whole peppercorns. Bring to a boil, reduce and simmer until thickness desired is reached. This is also a nice accompaniment to Apple Cornbread Stuffed Pork Loin.

  • Michelle

    Great sauce! It tasted just like my favorite steakhouse sauce and went perfectly with the steak! I will definately use this again! Thanks for sharing this recipe!

  • Kalyn

    Hi Elise,
    Just thought I’d tell you about another use for this sauce. I had some sauce left from Christmas when I used your prime rib recipe, and last night a friend came to dinner. I made roasted salmon, and just had the impulse to try the horseradish sauce on it. It was fantastic. I had to go to your blog and print this recipe for the friend I was having dinner with. Thanks for another keeper. (And this sauce had been in the fridge nine days and was still great.)

  • bea adelphia

    Great texture, but a little bitter, not finger lick’in good.

    That would be the horseradish. It should give a kick. ~Elise

  • Anne

    Has anyone ever heard of German Horseradish Pudding? My mother-in-law is looking for the recipe & I cannot find one anywhere. Her mom use to make it for her & I want to surprise her for her 80th B-Day and make it for her.

  • Teri

    Perfect! Easy and delicious. Love that horsey sauce. Happy to find this recipe. Thanx!
    p.s.—I used a little extra horseradish–I like the bite!

  • Erin

    Hi Elise, I have horseradish powder I recently bought from Penzey’s. Is there a way I could adapt this recipe to use the powder instead of the prepared?

  • Susan

    If you’ve never made your own fresh horseradish, you’re missing out! Peel the root, cut it into chunks, put it in the food processor, open all the windows (your eyes will water), and process until it’s the consistency you want. Add a bit of salt, just a smidge of sugar, a bit of white vinegar and refrigerate. It will
    get a bit stronger as it sits. My dad got me hooked on horseradish when I was about 9 or 10 — great bread, leftover beef roast sliced thinly and piled on, dijon mustard, thickly sliced tomatoes, freshly ground pepper, thinly sliced red onion and lots of horseradish. Yummm!

  • Nicole

    Hi Elise,

    I never ate horseradish at all until I got married but now I hardly ever eat steak without it! Instead of making a sauce, I usually just put a spoonful of sour cream on my plate along with a spoonful of horseradish and then just stir them together as I’m dipping :-)

  • Cookie

    Speaking of horseradish and beef: A friend used to make this pot roast on New Year’s Day. Her addition of horseradish is genius–raises pedestrian pot roast to the food of kings. (This recipe is adapted somewhat from her original.)

    Suzanne’s Pot Roast
    3-4-pound chuck, shoulder, top or bottom round, brisket, blade or rump (in general order of preference)
    Rub meat with garlic and dust with flour. Heat 2Tbs oil in a heavy dutch oven and brown meat all over, careful not to scorch. (Don’t worry about browned bits on pan, though.) When meat is half-browned, add
    1 carrot, chopped
    1 rib celery, diced
    1 small white turnip, diced (opt.)
    ¼ c chopped green pepper (opt.)
    When meat is browned, spoon off excess fat, add 1½ c boiling meat stock, ½ c red wine, 1 bay leaf; 1 onion stuck with 3 cloves. Cover and bake 300-325 degrees in oven for 2 hours (or simmer on stove), turning several times and adding more stock if needed. When done, turn roast onto platter and keep warm. Strain broth and vegetables, pressing cooked veggies through strainer into broth. Season this gravy to taste with salt and pepper; stir in lots of horseradish and sour cream. Serve gravy separately.

  • Leisureguy

    I used to make a version from Time/Life Great Dinners, which used whipped cream, but nowadays I prefer this recipe, which I saw in the LA Times:

    1/2 cup crème fraîche
    1 tablespoon freshly grated horseradish

    Combine the crème fraîche and horseradish in a small bowl and mix well. Cover and refrigerate at least one hour or as long as overnight.

  • Mary Frances

    I make a similar sauce minus the mayonnaise but add a touch of lemon juice for freshness. Great with Christmas Beef Tenderloin dinner.

  • Mark

    Horseradish & beef…it’s what’s for dinner! Most places I’ve been that serve prime rib usually add horseradish sauce and au jus on the side. I usually ask for some whenever I dine out and have steak. I prefer straight horseradish…that creamy stuff just gets in the way!

  • 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! :)

  • 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?

  • 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.

  • 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.