Horseradish Sauce Recipe

Horseradish sauce recipe lovers, this one’s for you — a creamy, tangy, five-minute condiment that makes everything from roast beef to grilled chicken taste like it came from a steakhouse kitchen.

Hey there, I’m Claire Whitmore — a pastry whisperer (and sauce obsessive) in Asheville, NC, where butter totally counts as self-care. This horseradish sauce recipe uses just seven simple pantry staples, comes together in under five minutes, and keeps fresh in the fridge for up to two weeks.

This homemade horseradish sauce combines sour cream, prepared horseradish, mayonnaise, apple cider vinegar, salt, pepper, and fresh chives into a bold, creamy condiment.

It’s naturally gluten-free, low-carb, and incredibly versatile — equally at home as a dipping sauce, sandwich spread, or steak topper. The whole thing takes less time to make than heating up a store-bought jar.

What This Recipe Delivers

This easy horseradish sauce is a quick, no-cook condiment made with sour cream, prepared horseradish, and mayo — ready in 5 minutes, serving 12, and bursting with creamy, tangy flavor. It’s a fridge-friendly sauce that pairs beautifully with beef, sandwiches, and roasted veggies, and keeps well for up to two weeks.

Nutritional Peek

Here’s a quick look at what you’re getting per serving of this creamy horseradish sauce (based on approximately 1.5 tablespoons):

Nutrient	Amount Per Serving
Calories	~35 kcal
Total Fat	3.5 g
Saturated Fat	1 g
Carbohydrates	1 g
Fiber	0 g
Sugar	0.5 g
Protein	0.5 g
Sodium	75 mg

Light, low-carb, and naturally gluten-free — this sauce fits into so many eating styles without any fuss.

Ingredients for This Creamy Horseradish Sauce

For this easy horseradish sauce, you’ll need just two main components: a creamy base and your flavor builders. The creamy base includes sour cream and mayonnaise, both of which should be full-fat for the best texture.

The flavor builders — prepared horseradish, apple cider vinegar, salt, pepper, and fresh chives — are what give this sauce its signature punch and freshness.

Amount	Ingredient
1/2 cup	Sour cream (full-fat works best here — trust me)
2 Tbsp	Prepared horseradish, drained (the jarred kind is perfect)
2 Tbsp	Mayonnaise (yes, real mayo — it matters)
1 tsp	Apple cider vinegar
1/4 tsp	Salt
1/8 tsp	Black pepper
1 Tbsp	Fresh chives, finely chopped (dried works in a pinch, but fresh is lovely)

Tools You’ll Actually Use

• Small mixing bowl
• Spoon or rubber spatula for stirring
• Measuring spoons
• Measuring cups
• Airtight jar or container (for storing)
• Sharp knife and cutting board (for the chives)

How to Make This Horseradish Sauce Recipe

This creamy horseradish sauce really couldn’t be simpler — no heat, no blender, no fuss. Just mix and you’re done.

Step 1: Drain Your Horseradish

Add the 2 tablespoons of prepared horseradish to a small strainer or press it gently with a spoon to drain off any excess liquid before measuring. This small step keeps your sauce from turning watery later.

Step 2: Combine Everything in a Bowl

In a small mixing bowl, add the 1/2 cup sour cream, 2 tablespoons drained prepared horseradish, 2 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir everything together until fully combined and smooth.

Step 3: Fold in the Chives

Gently fold in the 1 tablespoon of finely chopped fresh chives. These add a little pop of color and a mild oniony freshness that makes the whole sauce sing.

Step 4: Taste and Adjust

Give it a little taste — want more heat? Add an extra teaspoon of horseradish. Want more tang? A tiny splash more of apple cider vinegar does the trick. Season with additional salt and pepper as needed.

Step 5: Serve or Refrigerate

You can serve this horseradish sauce immediately, or cover the bowl tightly and refrigerate it. Letting it chill for at least 30 minutes actually deepens the flavor as everything melds together — so if you have the patience, it’s worth the wait.

Claire’s Pro Tips for Easy Horseradish Sauce

Making this homemade horseradish sauce is almost foolproof, but a few little tricks will take it from good to “can I have the recipe?” good. These are the things I’ve learned after making this batch more times than I can count.

Always drain your prepared horseradish before adding it. Prepared horseradish sits in liquid in the jar, and too much of that liquid will make your sauce runny. A quick press with a spoon or a few seconds in a small strainer fixes everything.

Full-fat sour cream is the way to go. Low-fat versions tend to be thinner and less flavorful, which means your sauce won’t have that gorgeous, velvety texture. Treat yourself to the real thing here — this sauce is worth it.

Make it ahead of time if you can. The flavors genuinely get better after a few hours in the fridge. I often make mine the night before a dinner party, which also means one less thing to think about on the day.

For a deeper dive into the craft of balancing bold condiment flavors, The Kitchn’s expert breakdown of horseradish sauce techniques is a really great resource that helped me fine-tune my own approach.

Quick Fixes for Horseradish Sauce

My sauce turned out runny

This almost always comes down to the horseradish not being drained well enough. Scoop a bit more sour cream into the bowl and stir to balance things out. For next time, press the horseradish firmly before measuring.

It’s not spicy enough

Add more prepared horseradish, one teaspoon at a time, stirring and tasting as you go. Different brands vary a lot in heat, so adjust based on what you’re working with.

It tastes too sharp or acidic

A little extra sour cream will mellow things out quickly. You can also add a pinch more salt, which helps round out strong flavors without masking them.

The chives turned the sauce a little green

This can happen if the chives are stirred in too vigorously. Just fold them in gently at the end, and if you’re making the sauce ahead of time, consider adding the chives right before serving for the freshest look.

Variations and Fun Twists

One of the best things about this easy horseradish sauce is how flexible it is. Once you’ve got the base down, you can spin it in so many directions.

For a smokier version, add 1/4 teaspoon of smoked paprika and a tiny pinch of garlic powder. It pairs especially well with grilled meats like the smoky flavors in this BBQ chicken skewer salad — try it as a drizzle or dipping sauce on the side.

Want a lighter take? Swap the sour cream for plain Greek yogurt. It’ll be a bit tangier and higher in protein, which is a nice bonus.

For a herby twist, add a tablespoon of finely chopped fresh dill alongside the chives. This version is especially wonderful with salmon or roasted potatoes.

Going dairy-free? Use a plant-based sour cream alternative and vegan mayo — the flavor profile holds up surprisingly well.

Serving, Storage, and Reheating

This creamy horseradish sauce is incredibly versatile at the table. Serve it alongside BBQ chicken grilled cheese for a tangy dipping contrast, or spoon it over grilled or roasted meats. It’s also wonderful as a spread on sandwiches, a dip for raw veggies, or dolloped onto baked potatoes.

Store any leftovers (if you actually have them — which I doubt) in an airtight jar or container in the refrigerator. The sauce stays fresh for up to two weeks, and honestly tastes even better after the first day once everything has had time to meld together.

This is a no-cook sauce, so there’s no reheating needed. Just pull it from the fridge and let it sit at room temperature for about five minutes before serving if you want to take the chill off. Give it a quick stir and it’s good to go.

No-Waste Kitchen Magic

Got leftover chives after making this sauce? Toss them into scrambled eggs, onto a bowl of soup, or mix them into a simple cream cheese spread for toast. They keep well in a small container in the fridge for a few days.

If your sour cream container is nearly empty, scrape every last bit into this recipe — the sauce is a perfect way to use up those last spoonfuls before they go to waste.

Leftover horseradish sauce itself is a gift. Thin it slightly with a little lemon juice and use it as a creamy salad dressing, or mix it into egg salad for a spicy, tangy twist. It also makes a killer spread for wraps and grain bowls — try it drizzled over something fresh like this creamy pesto caprese pasta salad if you want a fun flavor contrast.

FAQs About This Horseradish Sauce Recipe

Cozy Closing

I’d love to see your spin on this horseradish sauce recipe! Drop a comment below or share your photos — I’d love to see how you made it your own and what you ended up pairing it with. This horseradish sauce recipe is so versatile, I just know you’ve already got some creative ideas brewing.

Whether you spooned it over a holiday roast, spread it on a sandwich, or found some genius new use I haven’t thought of yet — this little sauce has a way of making everything it touches taste a little more special. Go make a batch. You won’t regret it.

I’m Claire Whitmore — a dessert daydreamer (and sauce enthusiast) from Asheville, NC. For me, cooking isn’t about perfect plating — it’s about the joy of sharing something delicious and maybe sneaking an extra spoonful straight from the bowl.