Creamy Steakhouse Horseradish Sauce
FAQ
Can I make it less spicy?
Yes. Start with less horseradish and adjust to taste. The heat also mellows slightly once the sauce chills.
Can I use Greek yogurt instead of sour cream?
Yes. Greek yogurt works well and gives a slightly tangier, lighter finish.
How long does it need to chill?
At least 15–30 minutes is ideal. This helps the flavours come together and smooth out.
How long does it last in the fridge?
Up to 3–5 days in an airtight contain
Chef’s Tips
- Let the sauce rest in the fridge for at least 30 minutes so the flavours fully develop.
- Add horseradish gradually so you can control the heat level.
- Always taste after chilling, as the flavour deepens over time.
- If the sauce feels too strong, a little extra sour cream will soften the heat.
- For best flavour, whisk until completely smooth before chilling.
Steakhouse Creamy Horseradish Sauce
Creamy, punchy, and full of flavour, this is your classic horseradish sauce with a little extra personality. It’s smooth, tangy, and perfectly balanced to cut through roast beef, steak, or sandwiches without overpowering them. Simple ingredients, but it delivers big deli-style flavour.
Ingredients
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1½-2 tbsp prepared horseradish to taste
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Pinch cayenne pepper
- ¼ tsp fine salt plus more to taste
- Freshly ground black pepper
Instructions
- Add all base ingredients to a bowl.
- Whisk until smooth and fully combined.
- Taste and adjust horseradish, salt, and pepper.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Variations
- Add 1 tsp honey for a slightly rounded heat and classic deli-style balance.
- Add a small splash of Worcestershire sauce for a deeper, savoury flavour.
- Use grainy mustard instead of Dijon for a more rustic texture, or do half Dijon and half grainy mustard for a smooth but textured balance.
- Prime rib
- Roast beef sandwiches
- Beef tenderloin
- Steak bites
- Burgers
- Roast beef sliders
- Pot roast plates
- Make Ahead: Best made a few hours in advance so the flavours can fully develop.
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: Not recommended, as the texture may separate.
- Serve chilled.
Tried this recipe?
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