Tangy Horseradish Cream Sauce🥗 Side

Name: Tangy Horseradish Cream Sauce
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Ingredients: 0.5 cup fresh horseradish root, grated (OR prepared horseradish); 2 tablespoons vinegar (omit if using prepared horseradish); 0.5 cup sour cream; 0.5 cup heavy cream; 1 teaspoon dijon mustard; 2 tablespoons fresh chives; salt to taste; pepper to taste

This wonderful preparation delivers a pleasing combination of smooth richness and subtle spice.

By Priya Patel, Recipe Curator

Prep: 10 minCook: 0 minServes: 8

condiment vegetarian gluten-free low-calorie american

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A great sauce or condiment can transform a simple meal into something memorable, and this tangy horseradish cream sauce does exactly that. It is the kind of recipe you make once and then keep in your back pocket forever — versatile enough to pair with dozens of different dishes and easy enough to whip up on short notice.

When adding dairy, lower the heat first and stir continuously. Cream and cheese can break if they hit a rolling boil, and you want a silky, smooth result.

Keep a jar of this in the fridge — it stays fresh for several days and improves as the flavors meld. Try it on grilled meats, roasted vegetables, sandwiches, or as a dipping sauce. Once you start experimenting, you will find it works with almost everything.

Ingredients

1/2 cup fresh horseradish root, grated (OR prepared horseradish)
2 tablespoons vinegar (omit if using prepared horseradish)
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon dijon mustard
2 tablespoons fresh chives
salt to taste
pepper to taste

Nutrition (Per 8 servings)*

Calories

Protein

Carbs

Fat

Fiber

78mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Prepare the horseradish root: Start by peeling the horseradish root using a vegetable peeler. Once peeled, chop the root into smaller pieces that are easier to handle.
Grate the horseradish: Grate the horseradish root into fine shreds using a microplane or a small food processor.
Combine the grated horseradish and vinegar: Mix the grated horseradish with a small amount of vinegar. The vinegar will help preserve the color and flavor of the horseradish while also mellowing its intensity. Stir the mixture well to ensure the horseradish is evenly coated.
Let the mixture sit: Allow the horseradish and vinegar mixture to sit for about 10 minutes. This resting period will allow the flavors to meld together and soften the sharpness of the horseradish. You are essentially making your own prepared horseradish.
Add the remaining ingredients: After resting, stir in the Dijon mustard, sour cream, and heavy cream.
Fold in the minced chives: Mince the fresh chives and fold them into the horseradish cream.
Season with salt and pepper: Taste the sauce and adjust the flavor by adding a pinch of salt. The salt will enhance the overall taste. Stir well to incorporate the seasonings.
Refrigerate and let the flavors meld: Transfer the sauce to an airtight container and refrigerate for at least an hour before serving.