Horseradish cream sauce is a great complement to prime rib, roast beef, and even steak cuts like filet mignon. It is also great for roast beef sandwiches.
You can make this recipe with jarred horseradish from the store, but it's vastly improved if you use fresh, homemade preserved horseradish.
Horseradish cream sauce will keep for up to two weeks in the refrigerator in an airtight container.
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Horseradish Cream Sauce Recipe
Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks.
1/2 cup heavy cream
1/2 cup crème fraîche or sour cream
1/2 cup store-bought or homemade preserved horseradish
2 tablespoons minced chives
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.
Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|