Best Creamy Horseradish Sauce (Dressing)

Our Best Creamy Horseradish Sauce (dressing) is made with a few simple ingredients, including sour cream, olive oil, lemon and parsley, and adds real zing to any dish it’s added to.

This versatile Creamy Horseradish Sauce is perfect to serve with a variety of fish and also with roast beef. Delicious served with veggies to, pour over some freshly boiled potatoes, or drizzled over a salad.

The sour cream stops this Easy Creamy Horseradish Sauce from being too hot and it can be whipped up in a matter of minutes. Packing a real flavour punch to any meal it’s added to.

What is the difference between horseradish & horseradish sauce?

Horseradish is a strong flavoured, spicy root vegetable from the mustard family. It can be grated and added raw into dishes and sauces. Whereas horseradish sauce is a condiment made with horseradish and a number of other ingredients like vinegar and salt.

Is horseradish sauce spicy?

In its raw state horseradish is hot, however this recipe uses a jar of horseradish sauce which is a lot milder. This is then blended with sour cream, olive oil and lemon juice all of which reduce and balance out the heat in the sauce.

Why you’ll love this recipe:

• This easy horseradish sauce packs a real flavour punch and adds a burst of freshness to any dish you add it to.
• Make ahead and store in the fridge until you are ready to use.
• Made in less than 5 minutes and ready to enjoy after 15!

How to make creamy horseradish sauce:

• Place all the ingredients for the horseradish salad dressing into a bowl and whisk to form a smooth dressing. Season to taste and if time allows, set aside for 15 minutes to allow the flavours to meld together.
• Alternatively place all the ingredients into a jam jar with a lid and give the dressing a good shake to combine and store in the refrigerator until ready to serve.

Creamy horseradish salad dressing ingredients & substitutions:

• Horseradish sauce: forms the base of the salad dressing. If you don’t like horseradish, swap it for some Dijon mustard instead.
• Oil: I use extra virgin olive oil but you can use regular olive oil, a light rapeseed oil, or sunflower oil.
• Acid: the acidity in the salad dressing comes from fresh lemon juice. White wine vinegar or apple cider vinegar would also work well.
• Creamy: sour cream adds the creamy element to the salad dressing. You can swap sour cream for creme fraiche or Greek yogurt if you prefer.
• Fresh herbs: I have used some freshly chopped parsley as it pairs well with the smoky fish. You could also swap the parsley for fresh dill or chives.

Serving suggestion:

This sauce will serve 4 as a salad dressing or as part of an appetiser. If serving as a main course, poured over some grilled fish, it will serve 2-3.

What foods pair with horseradish?

• BEEF: Horseradish pairs really well with beef, think Sunday roast with a spoon of horseradish alongside, or a steak sandwich with this lovely sauce drizzled over the beef.
• PORK: This creamy horseradish salad dressing also works really well with pork, so serve it drizzled over pork tenderloin or some grilled pork chops.
• BACON: For a great salad, add it to a mixed green salad along with tomatoes, cucumber and some crispy smoked bacon.
• FISH: One of my favourite ways to serve this sauce is with smoked, oily or fresh white fish. I love this drizzled over our Beetroot Cured Salmon (see image below) as it not only works with the oily salmon, but with the beetroot too! It is also delicious in our Smoked Mackerel & Beetroot Salad (see image above).
• VEGETABLES: Aside from beetroot, pea and tomato, horseradish works with potato. I love to use this sauce in a potato salad. Boil the potatoes, drain and combine with this creamy horseradish dressing for a potato salad that packs a real flavour punch.

Can creamy horseradish sauce be made ahead?

Yes, this is a great make ahead sauce. You can make it up earlier in the day and store it in a jar or airtight container in the fridge until you are ready to use. Once made this sauce can be stored in the fridge for up to 3 days. Just give it a good shake or whisk when ready to serve.

Useful hints and tips:

1. Seasoning: when making the salad dressing always check the seasoning once it is made. Proper seasoning will make all the difference to the finished dressing.
2. Set aside for 15 minutes. If time allows, once the sauce has been made, set aside for 15 minutes to allow the flavours to meld together.
3. Use a jam jar! I make all my salad dressing using a jam jar with a tight-fitting lid. This makes storing any leftover dressing really easy, just screw on the lid and place in the refrigerator for up to 3 days.
4. Dairy free: to adapt this recipe for dairy free diners, remove the sour cream from the salad dressing and make a horseradish vinaigrette instead. Just check that the horseradish sauce you are using is dairy free.
5. Egg free: most horseradish sauce contains egg so if you have an egg allergy, replace the horseradish sauce with some Dijon mustard instead.
6. Allergy advice: gluten free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions:

This sauce works really well with the following recipes:

• Beetroot Cured Salmon
• Smoked Mackerel & Beetroot Salad
• Simple Deviled Mackerel
• Chicken, Bacon & Asparagus Salad