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Mar 9, 2011 12:53 PM

Horseradish sauce for beef

Today I provided a platter of very good (purchased) roast beef with horseradish sauce I whipped up. Since I was pressed for time, I made the simplest recipe I could find which was basically 1 C of sour cream and 3 T of processed horseradish. I ended up flavoring it with a little sugar, and some Hellmann's, because I found the sour cream too sour with the horseradish. I actually like the sauce I made, and evidently others did too.

If you had to make a horseradish sauce, how would you do it? And, what other things would it be good on/with?

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  1. Horseradish and creme fraiche. If it needs a bit of adjustment a touch of mayonnaise does the trick.

    1. Heavy cream lightly whipped with horseradish. Excellent folded into mashed potatoes either new or fried in butter as cakes.

      1 Reply
      1. I like just sour cream and horseradish, but I could never give you amounts because it depends on how strong that particular jar of horseradish is.

        1. Any combination of:

          Fresh Grated Horseradish
          Heavy Cream
          Creme Fraiche or Sour Cream (optional)
          Season with Salt



          2 Replies
          1. re: fourunder

            fourunder- You've got the basic recipe by the masters of Prime Rib, Lawry's The Prime Rib restaurant. While the recipe on their website allows for "prepared horseradish" I suspect they only use fresh in the restaurants. They also recommend whipped heavy cream, their own Lawry's Seasoned Salt, and Tabasco. OMG Heaven on a fork...


            The problem I've had making it myself is with the prepared horseradish not being hot enough so that I add so much that the whipped cream becomes runny and the whole mess is too vinegary. Now I work backwards and start with the prepared horseradish and slowly add whipped cream until my nose just barely stops running. Then I finish with the Lawry's seasoned salt and Tabasco.

            In a hurry with no time to fuss I grab Inglehoffer Cream Style Horseradish (especially for sandwiches) which was only available at German markets, but now I'm finding in some better supermarkets.

            1. re: ski_gpsy

              I like Inglehoffer for sandwiches. My original situation was different though. I needed to provide horseradish sauce for a large meat platter. My sauce made with reduced fat sour cream, stayed quite thick.

              I imagine that I would adore your sauce, as it is literally rich and creamy.

          2. I do sour cream, processed horseradish, lemon juice, salt, pepper. I put a lot more horseradish in than you, but you just adjust that to personal taste. It also gets better if you can let it sit for a few hours in the fridge.