About Classic Horseradish Sauce
Horseradish sauce, also known as horseradish cream sauce, is a timeless, classic accompaniment to special occasion roasts such as beef tenderloin, prime rib and baked ham. In its most simple form is a sauce made with horseradish and some kind of cream base such as sour cream or mayonnaise. Ina Garten’s Horseradish recipe is more refined and uses a combination of mayonnaise, sour cream, mustard, horseradish and seasonings and it is as perfect as this sauce can get. This is the ONLY recipe you need for horseradish sauce.
What is Horseradish anyway?
Horseradish is actually a root vegetable best known for its pungency. It has been grown worldwide for thousands of years and used as both spice or condiment, and also for medicinal purposes. It’s a very facilitating plant!
It has little or no aroma in raw form, but once cut or grated, it produces a kind of mustard oil that is extremely pungent to the sinuses. When it is grated directly into vinegar, such as in the case of jarred horseradish which is what we use to make cream sauce, cocktail sauce or bloody mary’s, it is much more mild and approachable for everyday cooking.
What to serve with Horseradish Sauce
Horseradish sauce is most often served alongside prime rib, beef tenderloin roasts, and baked ham.
Be sure to make extra because the only thing better than a perfectly roasted beef with horseradish sauce is leftovers piled high on a sandwich. My personal favorite is thinly sliced beef such as leftover prime rib or beef tenderloin on a ciabatta roll or brioche, layered with aged cheddar cheese, and smothered with horseradish cream sauce. You’ll thank me later!
Why you should make your own Horseradish Cream Sauce
Horseradish sauce is something that is significantly better homemade. Not only does it take less than five minutes to put together, but it could be made several days in advance. There is just no reason not to make it yourself.
And while are many other delicious sauces that can be served alongside holiday roasts chimichuri sauce, mustard sauce, and even a basil aïoli, nothing is quite as crave-able as a perfectly cooked cut of tender beef smothered in a spicy horseradish cream sauce.
Helpful Tips for making Horseradish Sauce
- Make it up to one week in advance and store in an airtight container such as mason jar.
- Make it yours! We like it spicy so we often add extra horseradish.
- Each brand of prepared horseradish is unique so be sure to taste the finished sauce for seasoning, and adjust accordingly.
- To ensure a thick sauce, drain the horseradish before using if it appears watery.
- When serving with beef, I like to take the chill off the sauce before serving.
More delicious sauces to serve with meats:
- Pesto: The classic basil pesto is a go-to sauce that everyone enjoys.
- Chimichurri Sauce: This herbaceous vinegar sauce is an excellent sauce to serve with all varieties of meats and vegetables.
- Tzatziki Sauce: This yogurt based cucumber sauce can be served with anything!
- Basil Parmesan Sauce: Fresh basil is Puréed with mayonnaise and seasoning for a savory side sauce.
Horseradish Cream Sauce
Ingredients
- 1 1/2 cups good mayonnaise
- 1/3 cup sour cream
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- Kosher salt and freshly ground black pepper
Instructions
- Whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Taste for seasoning. Refrigerate until ready to serve and up to one week.
