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Horseradish Cream Sauce

This recipe creates a vibrant, creamy horseradish sauce, perfect for enhancing roasted meats or seafood. Combining sour cream, fresh horseradish, Dijon, and seasonings, it requires minimal prep. The key is a lengthy chilling period to allow the robust flavors to fully meld, resulting in a balanced and zesty condiment that can be stored for weeks.
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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 Airtight Container for storage
  • 1 Measuring Cups and Spoons

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

Fresh horseradish is crucial for a vibrant, pungent sauce; grate it just before use for maximum potency. The 'heat' of horseradish can vary, so taste and adjust the amount after the initial chilling period. The lengthy chilling time is essential for the flavors to fully meld, creating a harmonious and balanced sauce, so do not rush this step. This versatile sauce pairs beautifully with roasted beef, prime rib, or even smoked fish. For a touch of freshness and color, a sprinkle of finely chopped chives or parsley just before serving can elevate the presentation and flavor.