Creamy Horseradish Sauce

I can remember the exact day I fell in love with horseradish sauce. I was serving as a judge for a national bread-baking contest, where all day long I was sampling some of the most delicious homemade breads from talented cooks across America (tough job, I know!). The evening after this blissful marathon of carbo-loading, at the awards ceremony, they served a decadent roast beef with the most delightful horseradish sauce I had ever tasted. Maybe it was because of my bread-filled day, but the combo of the tender meat and the zing of the horseradish sauce was pure heaven. I passed on the bread basket that night, but I can confirm that I went back for seconds on the beef and sauce.

Ever since, my love for that creamy and tangy condiment has only grown. Enjoying your own homemade version will make you feel like you’re at a fancy steak house — without the hefty price tag. I not only use it on prime rib and roast beef tenderloin, but I also add it to deviled eggs, use it as a veggie dip, or even dollop it on top of baked potatoes. Horseradish sauce is a great addition to tuna salad or egg salad sandwiches. Plus, it can add extra zing to homemade salad dressings.

Prepared horseradish is a condiment made from grated horseradish (a spicy root vegetable in the mustard family) mixed with vinegar and salt. To make creamy horseradish sauce, it’s then mixed with a creamy element such as heavy cream, sour cream, or mayonnaise.

Shelf-stable store-bought sauces can be found in the condiment section in many grocery stores. But many supermarkets sell refrigerated versions near the seafood department or produce section.

While there is the element of convenience when it comes to store-bought sauces, there’s nothing like a homemade horseradish sauce. Not only is it prepared fresh, but you can also alter the amounts to cater to your personal taste preferences. If you like a stronger sauce, simply add more prepared horseradish. If you like a milder flavor, cut back a bit.

In this recipe, a stovetop white sauce acts as the base and is mixed with dry mustard, nutmeg, and lemon juice to enhance the experience. Other homemade sauces can be as simple as combining prepared horseradish with a bit of sour cream or mayonnaise and a dash of Dijon mustard.