Easy Creamy Horseradish Sauce Recipe
Easy creamy horseradish sauce recipe with only 3 ingredients! The best homemade horseradish sauce for prime rib, tenderloin and roast beef sandwiches.Take a break Prime rib or leftovers Roast Beef Sandwiches to the next level with this better-than-store bought sauce done in minutes.CREAMY HORSERADISH SAUCEHorseradish sauce is a milder way to enjoy prepared horseradish without […]

Easy creamy horseradish sauce recipe with only 3 ingredients! The best homemade horseradish sauce for prime rib, tenderloin and roast beef sandwiches.

Take a break Prime rib or leftovers Roast Beef Sandwiches to the next level with this better-than-store bought sauce done in minutes.

Horseradish sauce on beef tenderloin

CREAMY HORSERADISH SAUCE

Horseradish sauce is a milder way to enjoy prepared horseradish without completely losing its spicy mustard flavor and tang. This steak sauce goes perfectly with a medium rare Filet mignon and it's a must with any fancy holiday dinner like Rib roast. Customers will think this horseradish sauce comes from a deli in a gourmet store rather than your kitchen!

This homemade horseradish sauce is made with sour cream, prepared horseradish and black pepper for a cream sauce full of tangy horseradish flavor. Prepared horseradish is a grated horseradish root that has been preserved in vinegar and salt. The added vinegar is just enough to make this recipe tangy without adding vinegar separately. You can use fresh horseradish for even more flavor, but you'll want to add a teaspoon of white vinegar to balance this sauce.

Store-bought horseradish cream sauce is almost always made with mayonnaise or mayonnaise ingredients like soybean oil, egg yolk, and a bunch of other additives. The best part about making it at home, besides the simple list of ingredients, is that you can adjust the horseradish to your liking. Do you like that spicy tangy flavor? Load it up! Compose it if you want a family sauce. Divide into two prepared batches and add horseradish a teaspoon at a time to a batch for sweet and spicy sauces!

Homemade horseradish sauce is made in the total time it takes you to measure and mix 3 simple ingredients, it's that easy! it's gluten-free, vegetarian, and perfect for most allergies. You can easily substitute dairy-free sour cream for a horseradish sauce that anyone can enjoy. If you want to add a little more flavor without removing the horseradish root, check out our variations for horseradish sauce.

CLASSIC BEEF MAIN RECIPES

This easy horseradish sauce isn't just for steak, it's a substitute for just about anything sour cream. Try this creamy sauce on comfort food like Baked potatoes or Beef stroganoff. For sophisticated and next-level side dishes, use it in your Mashed potatoes or Stuffed eggs. Use as a condiment on leftovers Roast beef and Pulled Pork sandwiches.

Beef tenderloin steaks in a cast iron pan

VARIATIONS ON THE HORSERADISH SAUCE

  • Sour cream: Vary the whimsy you want with this horseradish sauce by replacing sour cream with other cream bases. Try sour cream, heavy cream, dairy free sour cream, Mexican cream, or plain Greek yogurt.
  • The vinegar: For a tangy horseradish sauce, add a tablespoon of white wine vinegar, apple cider vinegar, or lemon juice. You can also use Dijon mustard or spicy brown mustard to make it tangy and bring out the mustard flavor of the horseradish.
  • Spices: Add spices like paprika, dry mustard, garlic powder, Worcestershire sauce to this horseradish sauce recipe to slightly alter the flavor without overpowering it.
  • Fresh horseradish: You can prepare horseradish root freshly instead of using potted horseradish. Fresh horseradish is more tangy, so use a food processor to easily grate it without having a runny nose or watery eyes!

STEAKHOUSE DISH RECIPES:

HOW TO STORE HORSERADISH SAUCE

  • To serve: Horseradish sauce can be at room temperature for up to 2 hours, but it is best to store it in a cool place because there are dairy products. It is best to serve it at least 4 hours after preparation, the longer the flavor.
  • Shop: Store the horseradish sauce in an airtight container, such as a glass jar, for 2 weeks in the refrigerator. It will naturally separate a bit so stir before serving.
  • Freeze: Do not freeze creamy horseradish because the water in the sauce will separate when frozen, then thawed, and it becomes grainy. You can freeze prepared horseradish without the cream for up to 6 months in a sealed container.

Pin this

Do you like this recipe? Save it to your Pinterest board now!

Pin
save
Horseradish sauce on beef tenderloin

Horseradish Sauce

  • Yield: 24 portions
  • Preparation time: 5 minutes
  • Total time: 5 minutes
  • Author: Sabrina Snyder

Easy creamy horseradish sauce recipe with only 3 ingredients! The best homemade horseradish sauce for prime rib, tenderloin and roast beef sandwiches.

Ingredients

  • 1 Chopped off sour cream
  • 1/3 Chopped off prepared horseradish
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 Chopped off chopped chives , For garnish

Instructions

Note: Click on the hours in the instructions to start a kitchen timer while cooking.

  1. Combine sour cream, prepared horseradish and black pepper in a bowl.

  2. Cover and refrigerate 4 hours or overnight.

  3. Serve on a steak and garnish with chives.

Nutritional information

Yield: 24 servings, Amount per serving: 20 calories, Calories: 20g, Carbohydrates: 1g, Protein: 1g, Fat: 2g, Saturated fat: 1g, Cholesterol: 5mg, Sodium: 22mg, Potassium: 22mg, Fiber: 1g, Sugar : 1g, Vitamin A: 78g, Vitamin C: 1g, Calcium: 12g, Iron: 1g

All images and texts © for dinner, then dessert.

save

Horseradish sauce collage


click here to discover

If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…

You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.

A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.

‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta

If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. tera stop it happening again, make sure the storage space is nice and dry.

Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.

If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few moments and are ready when both sides have golden brown patches all over.

While the rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.

Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed conteneur for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.

If you need your meat injected with a bermuda, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.

Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our petit cocktail recipes for drinks inspiration.

Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.

Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon

We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.

tera peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.

When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.

Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.

As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the instructions on the pack.

Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.

Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple alternative. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.

Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin intact. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this video for tips on how to crush garlic.

Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.

Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.

Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.

SHOP NOW

Leave a Reply

Your email address will not be published. Required fields are marked *