You know the other day, I posted out my recipe for Poor Man’s Mock Prime Rib, and I wanted to get you my recipe for Creamy Horseradish Sauce to go with it. I know Thanksgiving is looming and I have a few recipes coming up, but I wanted to tie up this loose end, first. Just as a teaser, don’t forget to watch for my easy and outstanding Glazed Chocolate Tart (now posted) because the Holidays can’t be all about the pumpkin!
I’m wild crazy about horseradish. I grew up with it, served at all kinds of meals…my Grandpa Herman was German (no jokes, please, lol) and horseradish was often on the table. And so I learned to enjoy hot and pungent horseradish as a child. I craved horseradish, btw, when I was pregnant with my son. I’d eat that right out of the little jar with a butter knife while standing at the refrigerator door! No one else touched it so it didn’t matter.
About Best Creamy Horseradish Sauce:
If you’re not as intimate & overly familiar with horseradish as I am, let’s talk about the various types of horseradish. First of all, horseradish is a root and in the brassica family, related to mustard and wasabi. As a matter of fact, wasabi is so scarce that what you might think is wasabi might very well be horseradish used as a substitute. Horseradish is a rather aggressive growing plant and if you grow it, you’ll need to contain it, or it will take over your garden. Horseradish root is sometimes shaved over your Prime Rib at a steakhouse if you ask for it.
Usually, though you’ll see horseradish in tiny little jars at the store. There’s “Prepared Horseradish” which is horseradish shaved or grated and preserved with vinegar. It’s as straight up as it comes, and that’s my choice if I’m buying horseradish. The jars are narrow to preserve the flavor, and that’s why I’d eat it with a knife. A spoon doesn’t fit in the jars. Then there’s the “Creamy Horseradish” which is more subtle and usually comes in a small glass “pot” but shouldn’t be confused with Horseradish Sauce or a Creamy Horseradish Sauce like mine.
Recipes like my Creamy Horseradish Sauce are available commercially, in squirt bottles like ketchup and mustard. Make this and you’ll never want to go back! Usually, Creamy Horseradish Sauces have actual Prepared Horseradish, cream, mayo or sour cream along with other ingredients and are used as a condiment in sandwiches, like my Copycat Panera Steak & White Cheddar Panini or as a side to a Roast Beef Dinner. Try some in your grilled cheese sandwich; just a bit of horseradish intensifies the cheesy flavor. Creamy Horseradish Sauce can also be used as dip for shrimp or in a shrimp cocktail sauce, and if you like Garlic Mashed Potatoes, chances are you might like a touch of horseradish sauce in your mashed potatoes, too. Try a bit and taste it, though before you add horseradish to your whole batch!
Making Creamy Horseradish Sauce:
This recipe for Creamy Horseradish Sauce is a super simple mix together according to taste recipe. I like to make it, let it sit in the fridge for about 30 minutes, then taste and adjust the spices and ingredients. In those 30 minutes, the flavors completely change so I don’t worry too much about that first taste test. It gets better, trust me!
If you’re clean about your prep and don’t leave your Creamy Horseradish Sauce out too long, it should keep in the fridge for a week or so. If it sits on the table all evening long, just like any mayo-based product, you’ll want to discard it. That’s no worry, though, because Creamy Horseradish Sauce is easy to whip up in any amount when you need it, small or large. You’re never going to want to buy a horseradish sauce in a plastic squirt bottle again.
Saving Money on Creamy Horseradish Sauce:
Prepared horseradish isn’t ever usually on “sale” per se, but you might find prices vary wildly at different stores. The same jar at a butcher’s or specialty gourmet store might be three times what you’ll find it for at your grocery store. Search a bit for it; it’s usually on one of the top shelves.
Mayo, like most condiments, should be bought during the summer when condiments are at their low, especially during Summer Holidays; if you haven’t stocked up on a jar or two, you’ll find decent prices around the Superbowl sales.
Vinegar of all kinds are best picked up during the Easter sales. Even the fancier vinegar is often on sale, so if you like to make your own dressings stock up. If you clean with plain old white vinegar like this or use it in your laundry, etc., stock up on vinegar during those sales! I generally buy plain old white or apple cider vinegar in large jugs and keep it in the laundry room, but pour some of it into a glass jar of a reasonable size for the kitchen. It’s getting harder to find ether apple cider or white vinegar in the glass jars/bottles, so save them and refill.Print
Creamy Horseradish Sauce
- Total Time: 10 minutes
- Yield: 1/2 cup 1x
- Category: Condiments
- Cuisine: German
- 1/2 cup mayonnaise
- 1 tablespoon sour cream, optional
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- salt to taste
- 1 teaspoon to a tablespoon prepared horseradish
Mix together according to taste, adding as little or as much horseradish as you’d like. Then wait for it! Creamy Horseradish Sauce needs to mellow and will taste quite different in after about 30 minutes in the fridge.
Give your Horseradish Sauce a taste after 30 minutes, and adjust any seasonings and/or the amount of horseradish.
Keywords: Condiments, German, horseradish, Mayonnaise, Sour cream, Vinegar
I’m sharing my Creamy Horseradish Sauce at Fiesta Friday #249. The co-hosts this week are Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.
If you’re looking for Holiday dishes or just something fun to make all and would like to see a lot of recipes in one place, stop by and see what everyone has bought to Fiesta Friday. If you’re a blogger, please join in!
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