Once you try my Homemade Creamy Horseradish Sauce, you will never return to store-bought versions. Light, tangy, and cooling, it is the essential accompaniment to roast beef, prime rib, or steak and takes only minutes to prepare with simple ingredients.

A bowl of horseradish sauce with sliced beef

Table of Contents

Why Homemade Horseradish Sauce is Better

Making your own horseradish sauce at home is a simple way to achieve a vibrant, clean heat that elevates any meal. By using fresh root and real cream, you create a delicate balance of flavors that remains light and bright on the palate. This homemade version is a total game-changer, offering a depth of flavor that is both surprisingly easy to prepare and incredibly fresh.

An overhead view of a white sauce in a bowl

How to Make Horseradish Sauce from Scratch

Creating this sauce begins with fresh horseradish root. Once peeled and grated, blend the root with vinegar, mustard powder, and a touch of sugar before folding in whipped heavy cream. For a faster alternative, substitute with a jar of prepared horseradish; drain and fold it directly into the cream and flavorings, skipping the peeling. The result is a bright, vibrant condiment that enhances the beef without overpowering it.

Using Whipped Cream

Folding in whipped cream rather than adding it liquid gives the sauce a luscious, airy texture.

Ingredients and Easy Substitutions

This sauce is easily adapted to suit your palate or dietary needs.

  • Healthier Option: For a lower-fat alternative to heavy cream, use low-fat sour cream.
  • Consistency: This recipe yields a fairly thick sauce. If you prefer it thinner, whisk in a little extra vinegar or cream.
  • Heat Level: To increase the spice, simply add more grated horseradish until it reaches your desired strength.
  • White vinegar, or apple cider vinegar can be used

Serving Suggestions

My favorite way to serve the perfect finishing touch for a Christmas dinner of Beef Tenderloin (or prime rib roast) Cheesy Mashed Potato Casserole and Green Beans, it is versatile enough for everyday use. Here are a few more ways to enjoy it:

  • Sandwiches: Spread it on roast beef or steak sliders.
  • Main Dishes: Pair with pork tenderloin or grilled steaks.
  • Sides: Stir it into baked potatoes or use it as a zesty dip for fresh veggies
A sliced beef tenderloin coated with herbs
A spoonful of creamy mash with panko topping
A copper serving dish filled with slow cooker green beans

Storing and Freezing

Store the horseradish sauce in an airtight container in the refrigerator for up to two weeks; the flavors actually improve and deepen after a day or two. For longer storage, this sauce can be frozen for up to three months.

To freeze, place the sauce in a freezer-safe bag and press out any excess air to prevent freezer burn. When you are ready to use it, thaw the sauce in the refrigerator overnight. If the sauce appears slightly separated after thawing, simply give it a quick whisk to restore its creamy consistency.

White, creamy horseradish sauce in a bowl
5 from 8 reviews

Homemade Creamy Horseradish Sauce

Janette
An easy homemade horseradish sauce provides a fresh, vibrant kick that perfectly complements roast beef, prime rib, or steak. It takes only minutes to prepare and allows you to easily adjust the heat and consistency to your preference.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
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Ingredients
 

This recipe yields approximately 4 cups/2 pints

  • 2 cups (473 ml) heavy whipping cream
  • ¾ cup/6 ounces (170 grams) fresh horseradish, peeled and grated (or prepared and drained)
  • ½ cup (118 ml) white wine or white vinegar
  • Small pinch mustard powder
  • 2 teaspoons granulated sugar
  • ¼ teaspoon salt
  • Small pinch ground black pepper

Instructions
 

  • Whip the Cream: Use a hand or stand mixer to whip the heavy cream until soft peaks form.
  • Combine: Gently fold in the horseradish, vinegar, mustard powder, sugar, salt, and pepper until well combined. If the sauce is too thick, stir in a small amount of extra vinegar or cream until it reaches your desired consistency.
  • Chill: Refrigerate in an airtight container until ready to serve.
  • To freeze: Place in an airtight container or freezer bad and seal well. Thaw overnight when needed and whisk before serving.
Serving: 1, Calories: 219kcal, Carbohydrates: 5g, Protein: 2g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 172mg, Fiber: 1g, Sugar: 4g
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