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Horseradish Cream Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This homemade horseradish cream sauce is a versatile vegetarian condiment that brings a bright, peppery lift to any meal. By combining tangy soured cream with punchy white horseradish, fresh chives, and finely diced shallots, you create a balanced sauce that offers far more depth than any shop-bought alternative. A squeeze of fresh lemon juice cuts through the richness, ensuring a clean and sophisticated finish on the palate.

Quick to prepare and naturally gluten-free, this savoury garnish is a classic partner for Sunday roasts, but it is equally delicious when dolloped onto baked potatoes or served alongside smoked mackerel. Preparing it at least half an hour in advance allows the sharp heat of the horseradish to mellow and infuse, resulting in a perfectly chilled, velvety sauce for your next gathering.

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Ingredients for Horseradish Cream Sauce

  • 350ml soured cream

  • 120ml prepared white horseradish, drained

  • 2 tablespoons chopped fresh chives

  • 2 tablespoons chopped shallots

  • 1 teaspoon fresh lemon juice

How to make Horseradish Cream Sauce

Blend all ingredients in medium bowl. Season with salt and pepper. Chill at least 30 minutes and up to 8 hours.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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