When it comes to sauces, I’ll take homemade over store-bought any day—and this creamy horseradish sauce is one of those little extras that really elevates a dish! This creamy sauce recipe pairs perfectly with my roast beef bites, but it’s not just for appetizers. I love slathering it on a sandwich, spooning it over a grilled steak, or serving it alongside some Italian beef. This homemade horseradish sauce recipe is rich and tangy with a refreshing little kick—and it only takes 15 minutes to make.
What is horseradish?
Horseradish is actually a root vegetable—yep, just like a carrot or a beet! It comes from the same family as wasabi, broccoli, and cabbage. Horseradish grows into a full plant with large leaves, but it’s the long white root that gives horseradish its signature punch. Prepared horseradish (what I use in this recipe) is made by grating up that root and combining it with vinegar and spices. You can absolutely make your own from scratch, but I like to keep things simple and use a good-quality prepared version.
Homemade Horseradish Sauce vs. Store-Bought
There are plenty of horseradish sauce recipes out there that just mix mayo or sour cream with prepared horseradish. Easy, right? Those simple sauces are fine in a pinch, but my scratch-made version has A LOT more depth of flavor—and it only takes 15 minutes to make it! This recipe uses a cooked white sauce base. By starting with butter, flour, milk, and cream, you get a smooth, rich texture that holds up beautifully on sandwiches, steak, and so much more. Dijon mustard, lemon juice, and fresh chives bring it all together—and you can adjust the recipe so it tastes just the way you like it.
How to Adjust the Spice Level of your Homemade Horseradish Sauce
Horseradish can be a little bold (and that’s what I love about it)! The “heat” comes from a natural enzyme that activates when the root is grated and exposed to air! If you make your own prepared horseradish at home, you know that you have to add vinegar and spices. The longer your grated horseradish is exposed to air before adding vinegar, the spicier it will be. If you add vinegar as soon as it’s grated, the flavor will be milder.
This recipe uses already prepared horseradish, so you’re stuck with the spice level of the one you choose. However, if you want to mellow out the sauce, you can adjust the amount of horseradish you put in it. Want it less spicy? Just use a little less horseradish. Want it extra spicy? You can increase the amount of horseradish!
The Secret Ingredient for Potent Horseradish
Horseradish starts to lose its punch the longer it sits around. To keep it potent, always store prepared horseradish in the coldest part of your fridge in a tightly sealed jar. Avoid storing it near heat or light. And when you open a new jar, give it a little sniff test! If it’s still making your eyes water, it’s good to go. If your sauce isn’t packing enough of a punch, pop open a fresh jar to make it hotter.
Can you freeze creamy sauces? How long does homemade horseradish sauce last?
I wish I could say yes, but freezing creamy sauces like this one can ruin their texture. When defrosted, creamy sauces tend to separate, and solid ingredients like the horseradish can make them grainy. I recommend making a fresh batch when you need it. Good thing this recipe is so quick and easy! It will stay fresh in the fridge for up to 5 days.
What to Serve with a Horseradish Cream Sauce
Honestly? Just about anything! This creamy horseradish sauce is a go-to in my kitchen for roast beef or Italian beef sandwiches, grilled steak or pork chops, salmon and other fish, mashed potatoes, roasted root veggies, and even as a dipping sauce. Don’t be afraid to experiment and find out what you love!
Mary's Homemade Horseradish Sauce Recipe
This creamy horseradish sauce is rich, zesty, and quick to make. It adds a flavorful punch to roast beef sandwiches, grilled meats, and so much more.
Ingredients
Instructions
- In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Add the 2 tablespoons of flour. Whisk until the mixture is smooth and a light golden color (about 1 minute). Don’t let it get too brown—just a very light golden color.
- Combine the milk and the half and half or cream in a 2-cup measuring cup with a spout. With the heat on medium-low, gradually whisk in the liquid mixture. Remember to whisk constantly to avoid any lumps. Cook, stirring constantly, until the mixture is thickened. It should be about as thick as sour cream. If it seems a bit too thick, just add a little more milk. This should take about 2 to 3 minutes.
- Remove from the heat. Add the salt, sugar, mustard, pepper, and nutmeg. Stir to combine.
- Add 3 tablespoons of the prepared horseradish along with 1 tablespoon of lemon juice. Stir to combine. Taste the sauce, adding more horseradish to taste.
- Let the mixture cool. Store in an airtight container for up to 4 days. When you are ready to serve it, stir in the fresh chives.
