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Horseradish Cream Sauce

This simple recipe yields a classic horseradish cream sauce by combining sour cream, fresh grated horseradish, Dijon mustard, white wine vinegar, salt, and pepper. It requires minimal effort and a significant chilling period to allow the flavors to develop and harmonize, resulting in a perfect accompaniment for meats or a flavorful dip.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course lunch/dinner
Cuisine American
Calories 691.9 kcal

Equipment

  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Grater For fresh horseradish
  • 1 Measuring Cups and Spoons
  • 1 Airtight Container For chilling and storage

Ingredients
  

Main

  • 1 cup sour cream
  • 1/4 cup grated fresh horseradish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Notes

For the best flavor and potency, use fresh horseradish roots and grate them just before mixing. The 'heat' in horseradish is volatile and dissipates quickly once exposed to air. Ensure all ingredients are well combined for a smooth texture. Chilling is crucial as it allows the flavors to meld and the sauce to thicken slightly. This sauce pairs wonderfully with roasted meats like prime rib or beef tenderloin, or even as a tangy dip for vegetables.