Horseradish Sauce (Printable)
Zesty, creamy horseradish blend with sour cream, mayo and Dijon—quick chilled condiment for meats and veg.
# What You Need:
→ Dairy
01 - 1/2 cup sour cream
02 - 1/4 cup mayonnaise
→ Seasonings
03 - 2 to 3 tablespoons prepared horseradish, drained if watery
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon white wine vinegar or lemon juice
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Optional
08 - 1 teaspoon chopped fresh chives or parsley
# How-To:
01 - In a medium mixing bowl, combine sour cream, mayonnaise, prepared horseradish, Dijon mustard, white wine vinegar or lemon juice, salt, and ground black pepper.
02 - Stir thoroughly using a whisk or spoon until the mixture is smooth and all ingredients are evenly incorporated.
03 - Taste the sauce and adjust the horseradish level or seasoning to suit your preference.
04 - For a brighter, fresher flavor, fold in chopped fresh chives or parsley.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
06 - Serve chilled alongside roast beef, smoked fish, grilled vegetables, or as a sandwich condiment.
# Expert Tips:
01 -
- It takes literally ten minutes and requires zero cooking, which means you can throw it together while the main dish rests.
- The creamy heat builds slowly and makes everything from a humble turkey sandwich to a holiday prime rib taste intentionally planned.
02 -
- Draining the horseradish is not optional if it has been sitting in liquid, otherwise your sauce will turn runny and separate.
- The heat level doubles after refrigeration, so go slightly milder than you think you want and let time do the work.
03 -
- Start with two tablespoons of horseradish, taste, and add the third only if you want real fire, because you can always add more but you cannot take it back.
- A tiny pinch of sugar rounds out the sharpness and makes the whole sauce taste more balanced without anyone knowing why.