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Horseradish Sauce

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sauces & condiments•british•vegetarian, gluten-free, contains dairy
45 minutes•8 servings•

Ingredients

  • 2 1/2 ounces horseradish root – peeled and finely grated
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 3/4 cup heavy cream – well chilled
  • 1 teaspoon sugar (4.2g)
  • 1/4 teaspoon ground black pepper
Horseradish sauce

Instructions

  1. 1.

    Peel the horseradish root and finely grate it on a microplane or the fine holes of a box grater.

  2. 2.

    In a nonreactive bowl, stir the grated horseradish with the white wine vinegar and kosher salt. Let stand for 10 minutes to stabilize the heat and prevent browning.

  3. 3.

    In a separate chilled bowl, whip the heavy cream to soft peaks with a whisk or mixer, 2–3 minutes.

  4. 4.

    Gently fold the horseradish mixture into the whipped cream along with the sugar and black pepper until evenly combined.

  5. 5.

    Cover and refrigerate until slightly thickened and flavors meld, 20–30 minutes. Stir and serve cold.

Horseradish sauce is a cool, creamy condiment with a lively, sinus-clearing heat that comes from freshly grated horseradish root. Balanced with a touch of acidity and a hint of sweetness, it delivers a bright, clean pungency wrapped in a soft, rich texture. It’s the classic partner for roast beef, and it also cuts through the richness of smoked fish or roasted vegetables with refreshing snap.

The sauce has deep roots in Britain, where horseradish grew popular alongside the tradition of the Sunday roast. While the root itself is native to Eastern Europe, it became firmly embedded in British cookery by the 18th and 19th centuries, especially as a companion to beef. Over time, regional styles emerged: in Britain, the root is often freshly grated and lightened with cream, while elsewhere it may be blended into sour cream or mayonnaise for a similar but distinct effect.