This horseradish sauce is a must for prime rib and roast beef. When I was in my twenties, I worked in an English restaurant that featured prime rib and the most amazing side dishes and creamed horseradish. Not everyone loves the strong, hot flavor of straight horseradish.
This creamed horseradish sauce is mixed with whipped cream and gives just enough of the horseradish kick without being overwhelming. This a very old recipe from the Time-Life Cooking Series, Recipes of the British Isles, that came out in the 60s.
My mom has been using this recipe for 50+ years. (This post was originally published on December 4th, 2013. It has been updated to contain nutritional information. As an Amazon Affiliate, I earn commission on qualifying purchases.)
What is horseradish?
Horseradish is a plant that’s cultivated mainly for its roots. Its native to Central and Eastern Europe. Horseradish has very little odor until it’s cut or grated. For this recipe, you’ll want horseradish that comes in a bottle, not the cream or sauce version, as the flavor will not be as intense.
This horseradish sauce recipe is made with whipping cream, vinegar and English mustard. Although, I’ve seen many recipes for creamed horseradish sauce with sour cream, but those are not traditional British recipes.
How to make homemade horseradish sauce
There is nothing like this sauce. The bottled “creamed” horseradish is nothing like this. Make sure you buy horseradish and not “sauce”. This recipe is made with whipping cream, white wine vinegar and dry English mustard.
Don’t be tempted to substitute Dijon mustard as it won’t have the same flavor or consistency. It’s important to drain as much of the liquid out of the horseradish as possible before incorporating it into the other ingredients. Squeeze any liquid out in a clean, dry towel.
Mix the horseradish, sugar, English mustard, salt and white pepper together.
Then beat the whipping cream until it forms stiff peaks. Gently fold the horseradish mixture into the whipped cream. Taste and adjust seasoning.
Can horseradish sauce be made ahead of time?
Because it’s made with whipped cream, I wouldn’t recommend making it the day before. I usually make it about 2-3 hours ahead of time and refrigerate until ready. In fact, it tastes better if the flavors have a chance to meld. You mix all the ingredients together except the whipped cream, and refrigerate. Then whip the cream and finish the recipe just before serving.
Is horseradish sauce low-carb?
This recipe contains a mere 2 teaspoons of sugar for 8-10 servings. However, if you are very sensitive to sugar, you can easily substitute swerve or your favorite sugar substitute.
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- Using a clean dish towel, wring out as much liquid as possible from the horseradish
- Beat the heavy cream until stiff peaks form.
- In a small bowl, stir the horseradish, vinegar, sugar, mustard, salt and white pepper together until well blended.
- Gently fold the horseradish mixture into the cream. Taste and adjust seasoning, adding more horseradish as desired.
- Use “prepared” horseradish, NOT horseradish sauce. (This is just bottled horseradish root)
- Carefully fold the horseradish into the whipped cream.
- This sauce can be made a few hours ahead of time.
- store any leftover sauce in the fridge.