- Recipes
Kristina Vänni
Kristina Vänni
Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
updated Aug 8, 2022
Be the first to leave a review!
This horseradish sauce packs a bite – and only takes 20 minutes to make.
Serves6Makes1 1/4 cupsPrep5 minutesCook5 minutes to 10 minutesreviews
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
I can remember the exact day I fell in love with horseradish sauce. I was serving as a judge for a national bread-baking contest, where all day long I was sampling some of the most delicious homemade breads from talented cooks across America (tough job, I know!). The evening after this blissful marathon of carbo-loading, at the awards ceremony, they served a decadent roast beef with the most delightful horseradish sauce I had ever tasted. Maybe it was because of my bread-filled day, but the combo of the tender meat and the zing of the horseradish sauce was pure heaven. I passed on the bread basket that night, but I can confirm that I went back for seconds on the beef and sauce.
Ever since, my love for that creamy and tangy condiment has only grown. Enjoying your own homemade version will make you feel like you’re at a fancy steak house — without the hefty price tag. I not only use it on prime rib and roast beef tenderloin, but I also add it to deviled eggs, use it as a veggie dip, or even dollop it on top of baked potatoes. Horseradish sauce is a great addition to tuna salad or egg salad sandwiches. Plus, it can add extra zing to homemade salad dressings.
What Is Horseradish Sauce Made of?
Prepared horseradish is a condiment made from grated horseradish (a spicy root vegetable in the mustard family) mixed with vinegar and salt. To make creamy horseradish sauce, it’s then mixed with a creamy element such as heavy cream, sour cream, or mayonnaise.
Store-Bought Versus Homemade Horseradish Sauce
Shelf-stable store-bought sauces can be found in the condiment section in many grocery stores. But many supermarkets sell refrigerated versions near the seafood department or produce section.
While there is the element of convenience when it comes to store-bought sauces, there’s nothing like a homemade horseradish sauce. Not only is it prepared fresh, but you can also alter the amounts to cater to your personal taste preferences. If you like a stronger sauce, simply add more prepared horseradish. If you like a milder flavor, cut back a bit.
In this recipe, a stovetop white sauce acts as the base and is mixed with dry mustard, nutmeg, and lemon juice to enhance the experience. Other homemade sauces can be as simple as combining prepared horseradish with a bit of sour cream or mayonnaise and a dash of Dijon mustard.
Horseradish Sauce Recipe
This horseradish sauce packs a bite – and only takes 20 minutes to make.
Prep time 5 minutes
Cook time 5 minutes to 10 minutes
Makes 1 1/4 cups
Serves 6
Nutritional Info
Ingredients
- 2 tablespoons
unsalted butter
- 2 tablespoons
all-purpose flour
- 1 cup
whole milk
- 1/4 cup
half-and-half
- 1/2 teaspoon
kosher salt
- 1/2 teaspoon
granulated sugar
- 1/2 teaspoon
ground mustard
- 1/4 teaspoon
freshly ground black pepper
- Pinch
ground nutmeg
- 3 to 5 tablespoons
prepared horseradish
- 1 tablespoon
freshly squeezed lemon juice
- 1 tablespoon
chopped fresh chives (optional)
Instructions
Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 2 tablespoons all-purpose flour and whisk until smooth and lightly golden in color, 1 to 2 minutes. Gradually whisk in 1 cup whole milk, about 1/4 cup at a time. Add 1/4 cup half-and-half, and whisking constantly, bring to a gentle boil. Cook and stir until thickened to sour cream-like consistency, about 2 minutes.
Remove from the heat. Add1/2 teaspoon kosher salt, 1/2 teaspoon granulated sugar, 1/2 teaspoon ground mustard, 1/4 teaspoon pepper, and a pinch of nutmeg, and stir to combine. Add 3 tablespoons prepared horseradish and 1 tablespoon freshly squeezed lemon juice and stir to combine. Taste and season with more horseradish if needed.
Let cool completely. Store in an airtight container until ready to serve. To serve, top with 1 tablespoon chopped chives, if desired.
Recipe Notes
Storage: This sauce can be refigerated in an airtight container for up to 3 days.
Filed in:
condiments
Gluten-Free
sauce
vegetarian
Seasonings
dairy
