Creamy Horseradish Sauce Recipe

5 from 21 votes

Creamy Horseradish Sauce Recipe

We got tired of testing jar after jar of pre-made horseradish sauce that had no kick. This homemade version takes flavor to the next level with our smoked cream and packs a zesty punch that'll wake up your taste buds and elevate any meal.

Prep Time5

Cook Time1

Resting Time15

Total Time1 20

Course: condiment

Cuisine: American

Servings:

Calories: 27kcal

Author: Kita Roberts

Ingredients

⅓ - ½ cup heavy cream
1 tbsp unsalted butter
1 shallot minced
1 tbsp mayo
1 tbsp spicy mustard
2 tbsp sour cream
8 oz high-quality horseradish
Black pepper and salt to taste
Fresh rosemary minced for garnish

Instructions

Smoke the cream

Place a small heatproof pan with the heavy cream in it over the grate. Allow it to sit over the heat, without simmering for about 45 minutes to an hour.
Stir often. Taste a bit of the cream to make sure it has thickened a bit and has a gentle smoked flavor.
Remove from heat.

Make the horseradish sauce

Meanwhile, melt butter in a cast-iron skillet over the fire.
Add the minced shallots and cook until crisp, 3 to 5 minutes.
Remove from heat.
In a bowl, whisk the mayo, mustard, sour cream, shallots and horseradish together.
Whisk in the smoked cream a little at a time until smooth and drips drop from a spoon but is still thick enough to coat it.
Season with black pepper and salt to taste.
Garnish with fresh rosemary minced, if desired.

Notes

You can make this up to 3 days ahead of time and store in the fridge until ready to use.
Swap spicy mustard for Dijon mustard to lower the intensity.
For a bold horseradish flavor, consider using freshly grated horseradish root instead of prepared horseradish. Fresh horseradish root packs a more potent punch, adding a vibrant and authentic taste to your sauce. Grate the root just before incorporating it into the sauce for the best results.

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