This Creamy Horseradish Sauce is so worth making… 
I love sauces, spreads and well just about anything you can dunk something into.
Creamy Horseradish Sauce is no different, I LOVE it!
It’s delicious slathered on roast beef (hot or cold) I love to dip veggies into it and have been known to dunk potato chips in it too.
I like it on ham and well to tell the truth if I have a piece of cheese that too is so yummy with a little creamy horseradish.
It’s easy and quick to make and really ads a deliciously HUGE flavor.
Creamy Horseradish Sauce
Serves: ½ cup
Ingredients
- ½ cup sour cream or Greek Yogurt
- 1 teaspoon dry mustard
- 2 tablespoons horseradish (I use the prepared horseradish in a jar, fresh would be great too sadly I don't find it often)
- ½ teaspoon white wine vinegar
- Salt and Pepper
Instructions
- In a blender ( I small drink blender or immersion blender work great if you are making a small batch like this) mix all ingredients and add salt and pepper to taste.
- keep refrigerated and server cold
- Multiply recipe for larger batches
Notes
This recipe is so great, because you can make it with sour cream if you prefer or Greek Yogurt, or use both!
Now if you are looking for a fun Appetizer….take a look at these Roast Beef Stackers, super easy and quick to make a have a really great flavor!
If you like this or any other recipe at 
SSs says
Grow it like I do.
It’s an ex plant to grow
And homemade is awesome
Chris says
Horseradish powder can be purchased by the pound on Amazon.com for a song, I tried this recipe with it and was very pleased! It’s April so we’re not digging up our horseradish roots just yet, although they are very easy to grow and require zero care, you might try growing some yourself (even in a 5-gallon bucket on a patio will work). Watch out for prepared horseradish in a jar though, since just about all brands have high fructose corn syrup and other very nasty ingredients in them; using horseradish powder or homegrown is more tasty and has far more health benefits than the regular store-bought stuff. Thank you so much for this wonderful recipe, Diane!