Creamy, 5-minute steakhouse-style horseradish sauce with a subtle richness from Worcestershire and a splash of vinegar for a bright, tangy finish. Perfect for prime rib and beef tenderloin, and equally good on salmon, deviled eggs, vegetable platters, and sandwiches. Make it as mild or as bold as you like—see the simple heat guide below.
AT A GLANCE
- Prep Time: 5 minutes
- Yields: about 1 cup
- Flavor Profile: tangy, peppery, cool and creamy with steakhouse depth
- Heat Level: start with 2 tablespoons prepared horseradish for mild sauce; add to taste
- Prep Ahead: Best flavor after 24 hours
- Storage Life: 5–14 days (shorter if you add fresh herbs)
- Serve with: prime rib, beef tenderloin, French dip, salmon, roasted vegetables
I love a well-stocked condiment selection, but instead of crowding my small pantry with jars, I often make sauces from scratch. This Creamy Horseradish Sauce is a staple because it’s fast, simple, and reliably delicious.
For holiday beef—think beef tenderloin or a standing prime rib roast—this horseradish sauce is essential. It comes together in a minute and delivers a slightly sweet, tangy, peppery bite that pairs beautifully with rich, buttery beef.
WHY THIS RECIPE WORKS
- Vinegar keeps the sauce bright without weighing it down.
- Worcestershire adds that instant steakhouse richness.
- Adjustable heat: easy to make mild, medium, or hot.
- Make-ahead friendly: flavors deepen after 24 hours.
- Versatile: great on meats, seafood, vegetables, and sandwiches.
Ingredients You Will Need
A few simple ingredients are all you need. Some cooks use champagne vinegar or lemon juice; I prefer apple cider vinegar for its gentle sweetness.
- Sour cream – Full-fat sour cream gives a rich, creamy base. Plain Greek yogurt can be used as a substitute.
- Horseradish – Prepared horseradish from a jar is convenient and consistent. Fresh grated horseradish root will be sharper and even better if you can get it.
- Mustard – Dijon provides a smooth, mild mustard flavor that balances the horseradish. Yellow mustard can be used in a pinch.
- Vinegar – Apple cider vinegar is my choice for a hint of sweetness; red wine, white, or champagne vinegar are fine alternatives.
- Worcestershire sauce – Adds savory, umami depth and a steakhouse character.
- Chives – Optional garnish that adds a mild onion note and color.
For the exact measurements and steps, see the recipe card below.
How To Make Horseradish Sauce
This sauce depends on fresh, quality ingredients and quick assembly.
- Combine the sour cream, prepared horseradish, Dijon mustard, vinegar, Worcestershire sauce, salt, pepper, and chives in a small bowl. Whisk until smooth and taste for seasoning.
- Transfer to an airtight container and refrigerate. The sauce is ready to use right away, but chilling for 24 hours improves the flavor.
Taste as you go and increase or decrease the horseradish to control the heat. If you want a punchier kick, drain excess liquid from prepared horseradish before adding it.
HEAT LEVEL GUIDE
- Mild Sauce: 1–2 tablespoons prepared horseradish
- Medium Sauce: 2–3 tablespoons prepared horseradish
- Hot Sauce: 3–4 tablespoons prepared horseradish
Pro tip: For a hotter, more concentrated heat, drain off excess liquid from prepared horseradish. For a milder sauce, add a touch more sour cream or cream.
Kellie’s Favorite Horseradish Sauce Variations
FRESH-ROOT VARIATION
If using fresh horseradish root, peel and grate it finely (gloves recommended if you’re sensitive). Start with 1–2 tablespoons grated root, add 1–2 teaspoons vinegar immediately to stabilize the heat, and adjust to taste. Fresh root is usually hotter than jarred.
STEAKHOUSE STYLE
For a more pronounced steakhouse flavor, add a pinch of cayenne and 1/4 teaspoon dry mustard. Mix and adjust seasoning as needed.
DAIRY-FREE OPTION
Use an unsweetened dairy-free sour cream or thick plain dairy-free yogurt. The result will be slightly tangier—add a little extra salt if needed.
Make Ahead and Storage Tips for Horseradish Sauce
- Store in an airtight container in the refrigerator.
- Without fresh herbs: 10–14 days.
- With fresh herbs (like chives or parsley): 5–7 days.
- Freezing is possible but may change texture and reduce pungency. Thaw overnight in the fridge, whisk to recombine, and re-season with a bit more horseradish and salt if needed.
What to Serve with Horseradish Sauce
- Beef tenderloin sandwiches
- Filet mignon or other steaks
- Roast beef tenderloin
- French dip sandwiches
- Grilled garlic potatoes
- Mashed potatoes stirred with a spoonful of sauce
There are countless ways to enjoy this sauce—its versatility means it could easily replace store-bought condiments like ranch or ketchup on many dishes.
Creamy Horseradish Sauce Recipe
Equipment
-
1 bowl
-
1 whisk
Ingredients
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon champagne vinegar (or apple cider vinegar)
- 1 teaspoon Worcestershire sauce
- 1/2 tablespoon fresh chopped chives
- salt and pepper to taste
Instructions
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Whisk together the sour cream, horseradish, Dijon, vinegar, Worcestershire, salt, pepper, and chives until smooth. Taste and adjust seasoning and heat as desired.
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Transfer to an airtight container and refrigerate. Best if chilled 24 hours before serving; will keep up to 5–14 days depending on added herbs.
Notes
Chill for best flavor. Storage: 10–14 days without fresh herbs, 5–7 days with herbs. Freezing may alter texture and reduce pungency; re-season after thawing if needed.
Nutrition
Nutrition information is approximate and should be used as a guideline.
More Easy Sauce Recipes
- Simple Roasted Garlic Aioli
- Easy Blue Cheese Sauce
- Super simple Teriyaki Sauce
- Blender Hollandaise is simply spectacular
- Tartar Sauce
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