Horseradish Cream Sauce
A bold, creamy horseradish sauce with sharp heat, tangy sour cream, and a hint of Dijon — ready in 5 minutes and built for steak.
Ingredients
- ½ cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Add the sour cream, horseradish, Dijon mustard, and white wine vinegar to a bowl. Whisk until smooth.
- Add the garlic powder, black pepper, and a pinch of salt. Stir to combine.
- Taste and adjust — add more horseradish for heat or more sour cream to mellow it out.
- Refrigerate for at least 15 minutes before serving to let the flavors develop.
Notes
- Prepared horseradish varies in intensity — start with 2 tablespoons and build up.
- Store in an airtight jar in the fridge for up to 10 days.
- Works as a dip, a spread, or a drizzle on roast beef sandwiches.
- Store in an airtight jar in the fridge for up to 10 days.
- Works as a dip, a spread, or a drizzle on roast beef sandwiches.