Creamy Horseradish Sauce with Sour Cream and Dijon

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This five-minute sauce adds sharp, creamy heat to roast beef, prime rib, and steak.

The combination of sour cream, prepared horseradish, and Dijon mustard creates a balanced kick that cuts through rich meat.

Why You’ll Love It

  • Ready in 5 minutes with no cooking
  • Only 6 ingredients
  • Make it ahead for stress-free entertaining
  • Adjustable heat level
  • Restaurant-quality condiment at a fraction of the cost

Ingredients

  • 1 cup sour cream
  • 3 tablespoons prepared horseradish, drained
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chives, minced (optional)

Steps

  1. Spoon the prepared horseradish into a fine mesh strainer and press gently to remove excess liquid.
  2. Combine the sour cream, drained horseradish, and Dijon mustard in a small mixing bowl.
  3. Whisk until smooth and well combined.
  4. Add the lemon juice, salt, and pepper.
  5. Stir everything together and taste for seasoning.
  6. Adjust the horseradish level if you want more heat, or add more sour cream to mellow it out.
  7. Fold in the chives if using.
  8. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld.

Helpful Tips and Substitutions

Draining the horseradish prevents a watery sauce—don’t skip this step.

Use full-fat sour cream for the creamiest results; low-fat versions will be thinner and less rich.

Greek yogurt can replace half or all of the sour cream for a tangier, lighter sauce.

For extra heat, add 1-2 more tablespoons of horseradish or use freshly grated horseradish root.

No Dijon? Yellow mustard works but gives a milder, slightly sweeter flavor.

A microplane grater is ideal if you want to grate fresh horseradish root for maximum potency.

The sauce will mellow as it sits, so taste again before serving and adjust if needed.

Serving Ideas

Serve in a small bowl alongside prime rib, beef tenderloin, or roast beef.

Dollop on steak sandwiches or spread on roast beef sliders.

Use as a dip for roasted potato wedges or crispy fries.

Spread on crackers topped with smoked salmon for an easy appetizer.

A small serving bowl with a spoon keeps the presentation clean on a holiday table.

Make-Ahead and Storage

Make this sauce up to 5 days ahead and store in an airtight container in the refrigerator.

The flavors actually improve after a day or two in the fridge.

Give it a stir before serving, as it may separate slightly.

If the sauce thickens too much after refrigeration, thin it with a splash of milk or cream.

This sauce does not freeze well—the dairy will separate and become grainy.

Simple and Essential

Homemade horseradish sauce beats the jarred stuff by a mile.

Keep this recipe in your back pocket for any time you’re serving beef—it takes almost no effort and makes a big difference.

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