This creamy horseradish sauce recipe is perfect for steak (especially prime rib), sandwiches, and potatoes! The zesty, spicy kick from horseradish pairs amazingly well with creamy ingredients like sour cream, while Dijon mustard, garlic, and chives add tons of flavor. The sauce comes together in minutes.
Now that the weather is finally cool enough for grilling, I’ve been on a serious meat and potatoes kick. I love grilling steaks while my oven-roasted potatoes cook in the oven. It’s such an easy, mess-free dinner! Hardly any dishes to deal with after cooking.
I mostly prefer to do simple steak preparations so I can really taste the meat (unless we’re talking filet mignon with pan sauce). A good sear with plenty of salt and pepper, medium-rare cooking… that’s it. My one exception is this creamy horseradish sauce.
It pairs so well with both the meat and potatoes, and it comes together in minutes.
Horseradish Sauce Recipe Ingredients
To make this recipe, you’ll need the following ingredients:
- Sour cream
- Mayonnaise (you can use all sour cream if you prefer)
- Prepared horseradish
- Dijon mustard
- Chives (scallions may be substituted)
What is Prepared Horseradish?
Prepared horseradish is a condiment made from grated horseradish root and vinegar. Horseradish is in the same family as wasabi (and a few other vegetables), and has a similar spicy kick. You can either purchase prepared horseradish (it’s usually sold in a jar) or make your own.
How to Make Horseradish Sauce
This horseradish sauce couldn’t be easier! No cooking involved. Simply place the ingredients in a bowl and stir.
After stirring the ingredients together, the sauce is ready to go. If I remember, I like to make this before starting anything else. That way the flavors have a chance to mingle a bit, which makes the sauce taste even better!
What to Serve with Horseradish Sauce
As I’ve already noted, horseradish sauce goes great with red meat and potatoes. Here are some more serving suggestions:
- Prime rib (a classic combo)
- Ribeye (the sauce works with most cuts)
- Mashed potatoes or twice-baked potatoes (use in place of the dairy; either all of it or partially)
- Add to deviled eggs (try this recipe, swapping it in for the sour cream and Boursin cheese)
- Steak sandwiches! Flank steak, deli cuts like roast beef, etc.
More Sauce Recipes
You can also see my full archive of sauce recipes here!
- 2 1/2 tablespoons sour cream
- 2 1/2 tablespoons mayonnaise
- 3 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced (preferably with a microplane zester)
- 1 tablespoon finely chopped chives (scallions may be substituted)
- 1/8 teaspoon ground black pepper
- Optional: kosher salt, heavy cream, flat-leaf parsley
- In a small bowl, stir together the sour cream, mayonnaise, horseradish, mustard, garlic, chives and pepper. Taste and add a pinch of salt if desired. For a thinner consistency, whisk in a bit of heavy cream (you can also use milk).
- You can serve the sauce immediately, but it will taste even better after sitting for 15 minutes, once the flavors have had a chance to mingle a bit.
- Serve with steak, potatoes, or on a sandwich! You can optionally top with chopped flat-leaf parsley for presentation. Leftovers will keep in an airtight container in the refrigerator for up to 5 days (possibly longer, just keep an eye on how the chives look).
Please read my full post for additional recipe notes, tips, and serving suggestions!
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