Horseradish Sauce

24 servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes

Easy Creamy Horseradish Sauce recipe with only 3 ingredients! The best homemade horseradish sauce for Prime Rib, Beef Tenderloin, and Roast Beef Sandwiches.

Take holiday Prime Rib or leftover Roast Beef Sandwiches to the next level with this better-than-store-bought Sauce made in minutes.

Horseradish Sauce on Beef Tenderloin


Horseradish Sauce is a milder way to enjoy prepared horseradish without completely losing its spicy mustard-pepper flavor and pungency. This steak sauce is goes perfectly with a medium-rare Filet Mignon and it’s a must have with any fancy holiday dinner like Prime Rib Roast. Guests will think this Horseradish Sauce came from the deli of a gourmet store instead of your kitchen!

This homemade Horseradish Sauce is made with sour cream, prepared horseradish, and black pepper for cream sauce full of pungent horseradish flavor. Prepared horseradish is grated horseradish root that’s 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 white vinegar to balance out this sauce.

Store-bought Horseradish Cream Sauce is almost always made with mayonnaise or mayonnaise ingredients like soy bean oil, egg yolk, and a bunch of other additives. The best part of making it at home, besides the simple ingredient list, is that you can adjust the horseradish to your taste. Love that spicy pungent flavor? Load it up! Dial it down if you want a family-friendly sauce. Divide into two prepared batches and add horseradish a teaspoon at a time to one batch so you have mild and spicy sauces!

Homemade Horseradish Sauce is made in the total time it takes you to measure and stir 3 simple ingredients, it’s that easy! its gluten-free, vegetarian, and perfect for most allergies. You can easily substitute a dairy-free sour cream for a Horseradish Sauce everyone can enjoy. If you want to add some more flavor without taking away from the horseradish root, check out our variations for Horseradish Sauce.


This easy Horseradish Sauce isn’t just for steak, it goes great as a substitute sour cream on just about anything. Try this creamy sauce on comfort food favorites like Baked Potatoes or Beef Stroganoff. For fancy, next level holiday side dishes, use it in your Mashed Potatoes or Deviled Eggs. Use as a condiment on leftover Roast Beef and Pulled Pork sandwiches.

Beef Tenderloin steaks in cast iron skillet


  • Sour Cream: Vary how fancy you want to get with this Horseradish Sauce by swapping out the sour cream for other cream bases. Try creme fraîche, heavy cream, dairy-free sour cream, Mexican crema, or plain greek yogurt.
  • Vinegar: For a tangy Horseradish sauce, add a tablespoon 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 horseradish.
  • Spices: Add spices like paprika, dry mustard, garlic powder, Worcestershire sauce to this Horseradish Sauce recipe to slightly alter the flavor without overwhelming it.
  • Fresh Horseradish: You can freshly prepare horseradish root instead of using jarred horseradish. Fresh horseradish is more pungent, so use a food processor to easily grate it without getting a runny nose or watery eyes!



  • Serve: Horseradish Sauce can be at room temperature for up to 2 hours, but it’s best to keep it chilled since there is dairy. It is best served at least 4 hours after making, the longer the better the flavor.
  • Store: Store Horseradish Sauce n an airtight container, like a glass jar, for up to 2 weeks in the refrigerator. It will naturally separate a bit so stir before serving.
  • Freeze: Don’t freeze Creamy Horseradish because water in the sauce separates when frozen and then thawed and it becomes grainy. You can freeze prepared horseradish without the cream for up to 6 months in a sealed container.

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Horseradish Sauce

Easy Creamy Horseradish Sauce recipe with only 3 ingredients! The best homemade horseradish sauce for Prime Rib, Beef Tenderloin, and Roast Beef Sandwiches.
Yield 24 servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder


  • 1 cup sour cream
  • 1/3 cup prepared horseradish
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 cup minced chives , for garnish


  • Mix sour cream, prepared horseradish and black pepper in a bowl.
  • Cover and refrigerate for 4 hours or overnight.
  • Serve over steak and garnish with chives.


Calories: 20kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 22mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Horseradish Sauce collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Sabrina. love you easy to make and tasty recipes! I’m a retiree and have taken up cooking as a hobby. My family enjoys your recipes, and I appreciate you including subs and tweaks as I have fussy eaters! Great site! Keep up the good work!