Creamy horseradish sauce is the a MUST have during the holidays, especially when iconic beef dishes are present such as Prime Rib aka Standing Rib, or a Beed Tenderloin. This horseradish sauce is creamy, tangy, slightly spicy, and peppery. And it tastes much better than anything that you can buy from the store! It’s so simple to make, and takes just 5 minutes to prepare.
Ingredients Needed
Complete list of ingredients and amounts can be found in the recipe card below.
Horseradish: We’re using prepared horseradish here (not horseradish sauce), it’s basically the same stuff that you’d use for a bloody mary. This can be found in the chilled section in any supermarket. It’s made of grated horseradish root, vinegar, and salt so make sure that you read the ingredient list on the jar. If there are more ingredients on the list, such as egg yolks, don’t buy it for this recipe. You should also notice the heat level indicated on the jar, so buy one that suits your preferences.Sour Cream, Mayo, and Dijon Mustard: Creamy sour cream is our base for this sauce, mayo and Dijon mustard are added for flavor.Vinegar, Salt, Pepper, and Chives: If needed, vinegar can be substituted with lemon juice, and chives can be substituted with the green parts of a green onion.
How To Make Horseradish Sauce
Storing Tips
Homemade horseradish sauce will keep in the fridge in a sealed container or jar for up to 5 days. It all depends on how fresh the sour cream that you’ve used is. © Little Sunny Kitchen
