Homemade horseradish sauce takes just minutes to whip up and gives a delightful kick to your favorite cut of beef.
There are a few holiday classics in our house. When only hosting our BFFs for Easter, I make some version of beef wellington. Thanksgiving is always spent with our BFFs (aka the family we choose) and includes a mix of classics and newer recipes – at their house. I typically host Christmas Eve and Christmas with an assortment of relatives. Christmas Eve is usually meat-free. I typically serve crab cakes with creole sauce, a real treat. And Christmas day is usually beef tenderloin.
This horseradish sauce is an oldie but a goodie. We make it every Christmas to pair with beef tenderloin, but it would also go great with other cuts of beef…. It takes just a few minutes to whip up and gives each bite a nice little kick.
Horseradish Sauce Pairings:
- Baked Roast Beef Sliders
- Fennel & Rosemary Crusted Beef Tenderloin
- Prime Rib Roast or Prime Rib Roast
Horseradish Sauce
Homemade horseradish sauce takes just minutes to whip up and gives a delightful kick to your favorite cut of beef.
Ingredients
- 1 c. sour cream
- 1/4 c. prepared horseradish or finely grated fresh horseradish
- 1 tsp. white vinegar
- 1/4 tsp. kosher salt
- 1/8 tsp. black pepper
Instructions
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Combine all ingredients. Taste. Add salt and pepper if needed. For a little extra kick, we added an extra tablespoon of horseradish.
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Store in the fridge, serving cold. Horseradish sauce may be refrigerated for at least 3 days.
Recipe Notes
This recipe makes 1 cup of sauce, or 8 2-Tbs. servings.
Adapted from Fine Cooking No. 96
