Building blocks, Side dish
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Quick Horseradish Sauce

Quick Horseradish Sauce |

Quick Horseradish Sauce

I always want horseradish sauce with roast beef. Always.1

When I publish a new beef roast recipe, like Tuesday’s Rotisserie Sirloin Roast, I want to add “and use horseradish sauce!”…but my horseradish sauce is embedded in one of my earliest recipes, Rotisserie Beef Tenderloin with Shallot Herb Butter and Horseradish Sauce. My sister-in-law asked me how to make it a few weeks ago. Trying to explain (and remember) where it was on the blog inspired me to break it out into its own recipe.

When I say this is a recipe, I’m stretching the definition of “recipe.” I use four ingredients, all from my refrigerator or pantry. The instructions? Dump everything in a bowl and stir until it’s combined, then taste and add more horseradish if it needs it. Also, two of the ingredients are optional. If I have sour cream and prepared horseradish, I’m ready to make horseradish sauce. (Don’t skip the mustard and pepper if you have them. They make the sauce more interesting.)

Prepared Horseradish Rant

If there’s a trick to this recipe, it’s finding prepared horseradish from the refrigerated section of your grocery store. Prepared horseradish is shredded horseradish root, soaked in vinegar with a little salt. The vinegar soak pulls the flavor out of the horseradish; without the vinegar, freshly grated horseradish is bland. (It’s a lot like mustard – mustard seeds on their own are good, but crush them and soak them in vinegar for a few days, and they come into their own.)

Look for prepared horseradish in your grocery’s refrigerated case – and you may have to ask where it is. Grocery stores seem to be hiding it from me. The vinegar makes me want to look for it near the pickles…but one local grocery store keeps it near the cheese, another near the yogurt. Go figure.

Avoid shelf-stable prepared horseradish or horseradish sauces – in my experience, they never have the bite of refrigerated horseradish. If I have no other choice, I’ll buy shelf-stable horseradish sauce and use it straight from the bottle. They’re not bad, but they’re for spreading on a sandwich, not for serving with a roast.

Inspired by: Alton Brown’s Horseradish Cream Sauce

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Quick Horseradish Sauce |

Quick Horseradish Sauce

  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 3/4 cup 1x


Quick horseradish sauce. Four pantry ingredients, stir, and voila: the best friend a beef roast ever had.


  • 1/2 cup sour cream
  • 1/4 cup prepared horseradish (from the refrigerated case)
  • 1 tablespoon Dijon mustard (optional)
  • 1 teaspoon fresh ground black pepper (optional)


  1. Make the sauce: Stir the sour cream, horseradish, mustard, and pepper in a small bowl. Taste and add more horseradish if it needs more kick.


  • The measurements are just estimates. I eyeball it. I want 2 parts sour cream, 1 part horseradish, with a little mustard and pepper.
  • Also, this recipe scales up or down as needed. Serving a crowd? Double it. (or triple, or quadruple…)
  • Category: Side dish
  • Method: Dump and stir
  • Cuisine: American
Quick Horseradish Sauce Ingredients |

Quick Horseradish Sauce Ingredients (Yes, that’s everything.)

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Rotisserie Ribeye Roast With Herb Crust
Rotisserie Sirloin Roast
Rotisserie Eye of Round Roast

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  1. I have a bad case of what Terry Pratchett described as Horseradish Sauce Syndrome.

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Filed under: Building blocks, Side dish


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

1 Comment

  1. Cary Hill says

    Mike, great idea. At least once a year I make my own horseradish from scratch. I then put it in Ball jars and using my FoodSaver with the jar sealer attachment, I suction all the air out and it stays fresh in my refrigerator for at over 6 months. I have always just used sour cream and horseradish but your recipe for adding Dijon mustard and fresh ground pepper sounds great. When I make your rotisserie beef this holiday, I will definitely follow your recipe. I highly recommend to any horseradish lovers to try making it on their own. When available, select good, firm roots. Peel the tan skin and course grate with a box grater (If you try to process even small chunks, you will damage your processor). Then, in batches, using the metal blade in your food processor, process it to your liking (creamy or course) by adding white vinegar. I have never found it necessary to add salt. Make sure when you put it in jars that there is enough vinegar to keep the horseradish wet. Be prepared to tear up. When I make a big batch, I sometimes resort to wearing my scuba mask.

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