This creamy horseradish sauce combines sour cream and mayonnaise with prepared horseradish and Worcestershire sauce for a pungent, tangy condiment ideal for beef dishes. It takes five minutes to make and keeps refrigerated for up to one week.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a medium mixing bowl, combine equal parts sour cream and mayonnaise.
Add the spicy horseradish mustard, Worcestershire sauce, and prepared horseradish to the bowl.
Add white vinegar to thin the sauce to your desired consistency.
Season generously with salt and freshly ground black pepper.
Whisk or stir with a spatula until the sauce is smooth and all lumps are gone.
Transfer the sauce to an airtight container and store in the refrigerator.
Store in an airtight container in the refrigerator for up to 7 days. Stir before serving as separation may occur.
Yes. Mix all ingredients and refrigerate in an airtight container for up to 7 days. Flavors deepen as it sits.
Prepared horseradish is pure grated root in vinegar; horseradish mustard blends it with mustard base. Both add heat and tang, but mustard adds depth.
Moderately spicy with a sharp, peppery bite from the prepared horseradish. Reduce horseradish mustard to 1-2 tbsp if you prefer milder heat.
Works well with beef roast, prime rib, corned beef, smoked salmon, or roasted vegetables.
Yes. Use full-fat Greek yogurt 1:1 for sour cream. The sauce will be slightly thicker and tangier.
Garlic Butter Spatchcock Chicken
65 min · Jackie Hartlaub
Garlic Mashed Potatoes
45 min · Jackie Hartlaub
Spatchcocked Roasted Turkey
165 min · Jackie Hartlaub
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Mexican-Style Shrimp Cocktail With Tajín
5 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
