For an intense horseradish cream sauce, use fresh horseradish root. Grate it finely and control the heat using the white wine vinegar. Adding the vinegar quickly after grating helps preserve the pungency of the horseradish, whereas waiting five minutes produces a milder result. It’s important to give the sauce time to rest, as this allows the flavours to settle and come into balance. The crème fraîche also mellows the heat and gives the sauce a creamy texture.
You can adjust the texture according to preference, grating the root more coarsely for a rustic feel. Whether you decide to opt for a textural or smoother sauce, use the root sparingly as it’s very potent when prepared fresh.
What to serve with horseradish sauce
Horseradish sauce is classically served with roast beef, as its heat cuts through the richness of the meat and complements the savoury flavour of the beef. It’s also frequently used in beef sandwiches, and often offered as an alternative to peppercorn sauce with steak.
Serve horseradish sauce with beetroot for a vegetarian pairing. The earthy sweetness of beetroot works well with the fiery heat of horseradish, whether you’re making a fresh salad or canapés for hosting guests. A more unexpected combination is horseradish sauce with chicken tikka patties and yoghurt mint sauce, where the heat of the horseradish contrasts with the freshness of the mint sauce.
For more homemade sauce inspiration, explore our secrets of sauces series, including pan jus gras, hollandaise and garlic butter sauce.
How to store horseradish sauce
Store horseradish sauce in the fridge in an airtight container. Over time, it will lose its signature heat, so it’s best used within a few days of making. Before using the sauce, check for signs of spoilage, such as mould or an unusual odour. When stored correctly, horseradish sauce will keep for up to three days in the fridge.
