This creamy horseradish sauce recipe combines freshly grated horseradish with sour cream and mayonnaise for a tangy, spicy condiment perfect for enhancing meats, sandwiches, and vegetables.
Total Time:10 minutes
Yield:1 cup
Ingredients
Main Ingredients
2 tablespoons fresh horseradish root, grated
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice, freshly squeezed
1 tablespoon Dijon mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Gather Ingredients: Collect all necessary ingredients including grated fresh horseradish, sour cream, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper.
Combine Creamy Bases: In a mixing bowl, thoroughly combine 1 cup sour cream and 1/2 cup mayonnaise until smooth and well blended.
Add Horseradish: Stir in 2 tablespoons of freshly grated horseradish root to the creamy mixture, distributing the flavor evenly.
Incorporate Seasonings: Mix in 1 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend thoroughly to combine all flavors.
Adjust Flavor and Consistency: Taste the sauce and adjust the seasoning or horseradish quantity to your liking. If the sauce is too thick, add a small amount of lemon juice or sour cream to thin it out.
Notes
Use freshly grated horseradish root for the best pungent flavor; prepared horseradish in jars can be substituted but is less vibrant.
This sauce pairs excellently with beef, roast pork, and smoked fish.
Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
For a milder version, reduce the horseradish amount by half.
To make it gluten free, ensure your Dijon mustard does not contain gluten additives.
