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horseradish sauce
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5 from 7 votes

Horseradish Sauce

This horseradish sauce is lightened with whipped cream. The recipe is from the Time-Life book Cooking of the British Isles. It's delicious on prime rib or roast beef. The recipe can be doubled.
Prep Time10 mins
Cook Time5 mins
Servings: 8 people
Calories: 116kcal
Author: Cynthia



  • 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.


Serving: 1serving | Calories: 116kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 365mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg