This zesty, restaurant-quality Creamy Horseradish Sauce is great with beef, seafood, potatoes, eggs, and more. Easy to make, versatile, and customizable to your personal flavor preferences.
2tablespoonsmayonnaise(such as Duke's or Hellmann's)
2teaspoonsDijon mustard
1teaspoonWorcestershire sauce
2tablespoonschopped fresh chives(recommended, but optional)
kosher salt and freshly ground black pepper, to taste
lemon juice or vinegar, if needed**
Instructions
In a bowl, whisk together sour cream, horseradish, mayonnaise, Dijon mustard, Worcestershire sauce, and chives. Season to taste with salt and pepper (I usually use ¼ to ½ teaspoon kosher salt and ¼ teaspoon pepper to start). The horseradish flavor will be quite mild at this point.
Cover the sauce and refrigerate for at least 4-6 hours, preferably 24 hours, for the flavors to meld.
After 4-6 hours, stir the sauce and add additional salt and pepper, if needed. If the sauce isn't tangy enough, add lemon juice or vinegar to taste, ¼ teaspoon at a time.
Store the sauce, covered, in the refrigerator for up to 5 days. Stir before serving.
Notes
*Look for prepared horseradish in the refrigerated sections of your grocery store (you'll often find it by the seafood, deli, or produce). The ingredient label should contain horseradish root, vinegar, and salt (such as the Kelchner's brand). Don't use shelf-stable horseradish. I've provided a range on the quantity, since potency can vary by brand. I use 4 tablespoons (¼ cup) of Kelchner's for a zesty sauce. **Since prepared horseradish is packed in vinegar, and tanginess can vary by brand, I recommend adding acidity to this sauce to taste. Lemon juice or vinegar can be used, such as champagne vinegar, white wine vinegar, or apple cider vinegar (the latter will add a hint of sweetness).