Horseradish Sauce Recipe (2024)

By Genevieve Ko

Horseradish Sauce Recipe (1)

Total Time
5 minutes, plus at least 45 minutes’ resting
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A combination of cream, sour cream and mayonnaise temper the sharp bite of horseradish in this tangier take on the classic cream sauce. It’s especially delicious with roasted beef tenderloin or prime rib and becomes even more flavorful after a day or two in the refrigerator. This makes a lot of sauce in case the roast is especially large and everyone sauces their meat generously. Any leftover is fantastic in sandwiches or slathered over roasted salmon.

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Yield:About 2¼ cups

  • 1(8-ounce) jar prepared horseradish, drained well (scant 1 cup)
  • ½cup heavy cream
  • ½cup sour cream
  • ¼cup mayonnaise
  • 1teaspoon granulated sugar
  • ½teaspoon coarse sea or kosher salt

Ingredient Substitution Guide

Nutritional analysis per serving (4.5 servings)

257 calories; 25 grams fat; 10 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 2 grams protein; 301 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Horseradish Sauce Recipe (2)


  1. Step


    Mix the horseradish, cream, sour cream, mayonnaise, sugar and salt in a bowl until well blended. Let stand until ready to serve, about 45 minutes. Or, cover and refrigerate for up to 3 days before serving.



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Cooking Notes


I love horseradish sauce with just about everything, but most jars of horseradish are filled with watery and bland grated root. If you really want to taste horseradish, add a goodly squeeze of wasabi paste (not powder or cream) or, better, grate fresh root. Most well stocked produce stores carry horseradish root year round. And there is no need to use anything except equal parts of sour cream and mayonnaise. Heavy cream just makes the sauce thin; it doesn't add anything positive.


Fresh horseradish, sour cream, lemon zest. That's all you need.


I knew I should have omitted the teaspoon of sugar. Ick. Sugary sauce. YUK.

Deb H

I always use creme fraiche - no need for sugar, cream or mayo

Stella Luna

This is so delicious and versatile- you can serve it with crudités, roasted vegetables, shrimp, potato chips.


Try plain Greek yogurt instead of sour cream. I agree with fresh grated horseradish.


After reading other reviews I decided to put the jar of horseradish in a fine mesh sieve. I am glad I did! It drained off a good 1/4 cup of liquid and the sauce still seemed a bit thin even without the heavy cream. And, I agree with another reviewer- sugar in horseradish sauce…. Yuck.


I'm glad I read the notes before making this for the holidays. As others suggested, I left out the heavy cream and am glad I did. No one missed it and it was delicious. Also, I did not include the sugar, although that can be blamed on a 'senior moment.' Still, I don't think you need the sugar. Will definitely make this again.

Patti Stallard

If you don't feel like the heaviness of a sour cream sauce, try basic co*cktail sauce. Tujaque's in New Orleans served brisket with red co*cktail sauce (chili sauce, horseradish, Worcestershire, maybe hot sauce, maybe a little lemon juice) on their table d'hote menu from 1856 to 2013. It's gussied up and pricey now, so I don't go there too often, but I always serve prime rib and brisket with co*cktail sauce. It tastes fresh and satisfying with red meat.


Whip the cream first to stiffish peaks then add the strained horseradish and everything else, the texture and flavor is supreme!

Tester Pancake

So, I read a lot of the comments here, and then compared this recipe to one from the Silver Palate "New Basics" cookbook, and I decided to add the heavy cream ... except that I whipped it before adding it to the other ingredients. The result was a light, creamy sauce, not runny at all. I also used sugar, but sparingly.


I thought it was really good. Made no changes to the recipe.


Awesome. Makes a lot. Quite a kick.

Jeff T

Not sure why the complaints about wateriness. The recipe says well-drained, so I used a cheesecloth and drained it. Actually ended up having to add a little extra cream to get right consistency, so may have overdone it. Otherwise, followed the recipe exactly and it’s delicious. The jarred horseradish has plenty of pep. No need to for the extra labor of hand-shredding unless you want to.

Leslie Dumont

Whip the cream first - adds nice body.

chris hawkins

I use sour cream and a bit of mayo. Plus a tsp of Dijon and a splash or two of Worcestershire sauce.


Prime rib with horseradish sauce has been an annual New Year’s Eve dinner in our family. We had it once again last night to welcome in 2023. And of course we always seem to make the sauce a bit differently each time. Adding a touch of Dijon mustard adds to the piquant flavor of the sauce. And always a small touch of sugar. Happy New Year.


Way too sweet. Would not make again.


I omitted the sugar and added wasabi powder after a suggestion in comments. It added just the kick needed, and my guests loved it! I will definitely make this again.


This tasted great, yet next time I will use less cream.


Easy but not spicy … a bit bland. It could have been the brand of horseradish that I used. Will try another next time.


Tremendous success for Christmas dinner. Flawless meat prep. Cut a 5.5 lb tenderloin into two pieces. Substituted Ina Garten’s horseradish sauce recipe which contains two types of mustard. Swoon worthy.


It was excellent! The sauce was great, also. I discovered that I was out of sour cream and used greek yogurt. Yummy. I took it out at 120 and after resting it was way too rare for a family dinner. I sliced it and put the slices back in the oven for a few minutes. I don't often cook a big expensive piece of meat like this so I was nervous but it was fine.

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Horseradish Sauce Recipe (2024)
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