Horseradish sauce recipe made with sour cream, prepared horseradish, and spicy brown mustard, ready in 5 minutes and way better than anything from a jar. Perfect for prime rib, steak, or sandwiches.
Horseradish Sauce for Prime Rib and More!
We're making creamy horseradish sauce in the Chili Pepper Madness kitchen today, and once you try this, you'll never reach for the jar again.
A good homemade horseradish sauce is bold, zingy, and comes together in about five minutes with ingredients you already have. It's the perfect sauce for prime rib, steak, roast beef sandwiches, really any beef dish that deserves a little kick.
And here's the thing I love about this one - it's completely customizable. Keep it classic with sour cream and prepared horseradish, or build in real heat with cayenne, jalapeños, or your favorite hot sauce. As a spicy food lover, horseradish is one of my favorite ways to bring heat and zing at the same time. I'll show you both directions.
Let's talk about how to make horseradish sauce, shall we?
Horseradish Sauce Ingredients
- Crema or Sour Cream. I love Mexican crema for this recipe, but sour cream is just as creamy and delicious.
- Horseradish. I use prepared horseradish, though you can use grated horseradish or finely chopped fresh horseradish root.
- Mustard. Use either spicy brown mustard for a zippier sauce, or Dijon mustard for milder that's still big on flavor.
- Vinegar. White wine vinegar is great here, though you can use others, like apple cider vinegar.
- Seasonings. Salt and pepper to taste is great, though add in a pinch of cayenne if you'd like.
Want it Spicier?
This is already a bold sauce, but it's easy to turn up the heat. Stir in a pinch of cayenne for dry heat, a teaspoon or two of your favorite hot sauce for a saucy kick, or finely mince a fresh jalapeño and fold it in for real pepper flavor. More prepared horseradish also works, just add a tablespoon at a time until you hit the heat level you're after.
How to Make Horseradish Sauce - Step by Step
Get Whisking. Whisk together the crema or sour cream, horseradish, mustard, vinegar and salt and pepper together in a mixing bowl. You can also use a food processor.
Taste and Adjust. Taste and adjust for salt and pepper.
Serve it Up! Serve as desired.
Boom! Done! Your easy horseradish sauce is ready to serve with prime rib, beef or steak dishes of any kind. Choose your favorite! Such a great sauce. So huge on flavor. And easy to adjust! I love horseradish, especially in a great creamy horseradish sauce.
Homemade horseradish sauce is so much better than anything you'll get from the grocery store. Once you know how to make it on your own, you'll never want it any other way. So easy, isn't it? And very easy to customize, which I love.
How to Make Horsey Sauce
If you're looking to make a horsey sauce closer to the style Arby's serves, the process is almost the same with one key swap: use mayo as your base instead of sour cream, or go half-and-half for a creamier, richer sauce.
Reduce the vinegar slightly and lean heavier on the prepared horseradish. Round it out with a dash of hot sauce. It's tangy, a little sweet, and great on roast beef sandwiches or as a dipping sauce for fries. You'll love it.
Horseradish Sauce Variations
Without Sour Cream. Swap the sour cream for an equal amount of mayo for a slightly richer, creamier sauce. Cream cheese works too. Soften it first and thin with a splash of milk or cream. Both versions hold up great in the fridge.
Without Mayo. The base recipe here is already mayo-free, but if you want to go dairy-free as well, use full-fat coconut cream or a plain unsweetened cashew cream instead of sour cream. The flavor is a little different but still works.
Extra Spicy Horseradish Sauce. Double the horseradish, add a teaspoon of cayenne, and stir in a tablespoon of your favorite hot sauce. This version has real heat and is genuinely excellent over prime rib or a thick ribeye.
Jalapeño Horseradish Sauce. Finely dice one fresh jalapeño (seeds in for heat, seeds out for mild) and stir it directly into the base. This is one of my favorite variations. You get pepper flavor on top of the horseradish zing. If you want more, add a second jalapeño.
Recipe Tips & Notes
- Other Ingredients. Add other ingredients to make this your own. Try it with mayonnaise, lemon juice, heavy cream, cayenne pepper for some extra heat, chopped chives or other chopped herbs.
- The Zing Factor. You'll get plenty of zing from the horseradish and a bit from the spicy mustard. You can easily add in more horseradish for a more powerful sauce. Try adding in your favorite hot sauce to bring up the heat factor. Cayenne pepper is also a nice spicy touch, or you can use your own favorite hot chili powder, or use your favorite spicy blend.
- The Horseradish. I have made this recipe with both fresh horseradish root and prepared horseradish and love it either way. You'll get more pronounced flavor overall with fresh horseradish, but it takes longer for the flavor and zing factor to develop. Just keep it covered in the refrigerator a day or so. If you're looking for a quicker sauce, prepared horseradish is the way to go.
- Serving Suggestions. I love serving a 1/4 cup horseradish cream sauce or so with a nicely seared steak or with a spicy roast beef sandwich or steak sandwich, or prime rib, of course! It's bold flavor pairs it perfectly with steak or roast beef of any kind, like beef tenderloin. Or try it on a baked potato or other root vegetables. So good!
That's it, my friends. I hope you enjoy your new favorite creamy horseradish sauce recipe. Let me know if you make it and your favorite ways to serve it. Keep it zingy!
Storage Information
Homemade horseradish sauce keeps for up to two weeks in a sealed container in the refrigerator. Make it ahead of time and the flavor actually improves as it sits.
I don't recommend freezing it, as the sour cream base can lose texture when thawed.
Make It a Prime Rib Night
Horseradish sauce is the essential finishing touch on a holiday prime rib roast. If you're planning a Christmas dinner or special occasion roast, this sauce is non-negotiable. Check out my Prime Rib Roast Recipe for the full method, low and slow with a bold seasoning crust, or build it into a leftover Prime Rib Sandwich the next day. This sauce makes both versions.
Serve Horseradish Sauce with These Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Creamy Horseradish Sauce Recipe
Ingredients
- 1/2 cup crema or sour cream
- 2 tablespoons prepared horseradish or use grated fresh horseradish
- 1 tablespoon spicy brown mustard or use Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
Instructions
- Whisk together the crema or sour cream, horseradish, mustard, vinegar and salt and pepper together in a mixing bowl.
- Taste and adjust for salt and pepper.
- Serve as desired.
Video
Notes
Nutrition Information
Horseradish Sauce FAQ
Horseradish sauce typically starts with a creamy base (sour cream, crema, or mayo) mixed with prepared horseradish, mustard, vinegar, salt, and pepper. From there it's easy to customize with extra heat or added ingredients like lemon juice, chives, or cayenne.
Whisk together sour cream or crema, prepared horseradish, spicy brown or Dijon mustard, a splash of white wine vinegar, and salt and pepper. That's it. The whole thing comes together in about five minutes with no cooking required. Taste and adjust the horseradish level to your preference.
It's a classic pairing for prime rib and beef roasts, but it works equally well spooned over a seared steak, slathered on a roast beef sandwich, or used as a dipping sauce for vegetables and potatoes. Anywhere you want bold, tangy heat.
Stored in a sealed container, homemade horseradish sauce keeps for up to two weeks in the refrigerator. I don't recommend freezing it, as the texture breaks down. You can make it a day or two ahead of time, which actually helps the flavors develop.
Creamed horseradish is typically just horseradish root blended with cream or vinegar, with minimal other ingredients. Horseradish sauce, this recipe, uses a fuller base of sour cream and mustard, which makes it richer, more balanced, and more versatile as a condiment.
Yes. Freshly grated horseradish root gives you a more pronounced, sharper flavor, but it takes time to develop fully. Keep the sauce covered in the fridge for a day or so before serving. Prepared horseradish is faster and still delivers great flavor. Both work well in this recipe.
NOTE: This recipe was updated on 5/7/26 to include new information, including FAQs. The recipe was not changed.
Helen says
I make similar, but always add minced garlic. Mmmmmmm.
Mike H. says
Yummo!
Tracy says
Oh my gosh - Mike Mike Mike Mike Mike - I didn't have sour creme or crema, but I had a bit cultured buttermilk. Whoah! Awesome!
Mike H. says
Glad you found a workaround, Tracy - enjoy!
Robyn Conger says
Fabulous! We love horseradish sauce and it's never "spicy" enough, but this one killed it! Great recipe! Thanks Mike!
Mike Hultquist says
Thanks so much, Robyn! Glad you love this one!
Leslie Fusaro says
Looks amazing. I can’t wait to try it. Do you know how long it will keep in the fridge?
Mike Hultquist says
Leslie, this will last 2 weeks easily in the refrigerator in a sealed container.
Lynda says
I think I forgot to do the star rating in my last comment. 5 stars all the way.. Thanks again, Mike!
Lynda says
This is the first year I've grown my own horseradish. I've been experimenting with different recipes to find a Horseradish Sauce that "knocks it out of the park" for us, and your recipe definitely does that. The Crema and Spicy Brown Mustard (which I also make myself) made all the difference in the world. Thanks so much for teaching an old dog a great new trick.
Michael Hultquist - Chili Pepper Madness says
Yes!! Glad you enjoyed it, Lynda! We LOVE this one. Enjoy!
Robyn L Conger says
WOW, impressive that you grow your own horseradish AND make your own spicy brown mustard! I bet your HR sauce is quite spectacular!
brent says
I always thought mayo was what made the creamy horseradish products creamy, but creamy but mexican crema makes me excited.
Will try this with a touch of mustard like you suggest. It's AWESOME on beef but I wish it was more versatile. Can't eat beef every day...I tried jarred horseradish on a turkey sandwich last week and I loved it...with mayo and mustard.
(I wonder if a combination of ingredients like tomatoes and mild chile puree would make it very versatile like a sriracha, etc?). One of us will have to invent it.....will write back with stars for you after I make this. Thanks for sharing.
Michael Hultquist - Chili Pepper Madness says
Thanks Brent. You can easily vary up the amounts/ratios of mayo and crema to taste.
Terrence LeBeau says
I make horseradish sauce for a very old recipe called Steak Stanley. It’s out of this world!