Robust Whipped Horseradish Cream

Recipe Pin
2 hours 20 minutes
18 servings

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Eyes widen, mouths water – the moment you offer Whipped Horseradish Cream is the moment your snacks go from mundane to magnificent! This underrated ‘spoonful of zing’ is every party host’s best kept secret!

a jar of horseradish cream

Imagine a sauce so divine it exceeds the talk of your Christmas Dinner Beef Tenderloin Roast. Yes, I am talking about none other than my luxurious Whipped Horseradish Cream, a sauce that’ll make your roast beef sing! A staple of German cuisine, Horseradish cream sauce or ‘horsey sauce’ has been a favorite accompaniment to meats like prime rib and beef tenderloin. It’s also surprisingly delicious with glazed ham or a colossal leftover beef tenderloin sandwich. I even spoon it over my baked potato!

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Sauce Albert, named after Prince Albert, husband of Queen Victoria, is a testament to the longstanding German (and British!) love affair with horseradish. Originating in the Victorian era, this sauce blends the sharpness of horseradish with the richness of cream, much like this Whipped Horseradish Cream recipe, which is known in my home for its compatibility with beef dishes.

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Why You’ll Love This Recipe!

·         Pungent Interplay of Flavors – raw horseradish’s kick is masterfully harnessed the moment the cream balances it.
·         Perfectly Versatile Condiment – stays perfect for up to 8 days refrigerated, transforming everyday roast beef and ham sandwiches into unadulterated verve.
·         Naturally Gluten-free and Easily Adaptable to Low-carb and Keto Diets – ensuring everyone at your table can enjoy its bold, creamy goodness.


Whipped Horseradish Cream Ingredients

The ingredients for this Whipped Horseradish Cream, including fresh horseradish, sour cream, and heavy cream, are simple, fresh, and easily found at your local grocery store.

All of the required ingredients for whipped horseradish cream sauce.
  • Prepared Horseradish – offers a robust flavor ideal for enhancing sauces.
  • Heavy Cream – For richness and to achieve lofty stiff peaks necessary for this recipe when whipped. 
  • Fresh Chives – the perfect accompaniment to horseradish.
  • Sour Cream – Creates a tangy base.
  • Lemon Juice – Use fresh; brightens the horseradish like nothing else.
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See recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

When making substitutions or omissions, texture and flavor may change.

  • Wasabi or Fresh Horseradish Root may be grated and used in lieu of jarred horseradish, offering an authentic bite. 
  • Whipping Cream is a good substitute for heavy cream if required.
  • Crème Fraîche may be used in lieu of sour cream. 
  • Dijon Mustard – Adds subtle heat.

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This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Can Horseradish Sauce be Made Ahead?

Making this creamy horseradish sauce recipe in advance allows the flavors to intensify, resulting in a more rounded, robust, and creamy taste, perfect for your roast beef dinner! Assemble 12 hours in advance for the sharpest horseradish flavor when it’s time to serve.

Step By Step Instructions

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Tip: Use White Pepper

Using white pepper in this sauce provides a less assertive heat compared to black pepper, complementing the horseradish’s punch without overpowering it.


Ingredients including cream and freshly grated horseradish in a bowl being stirred with a spatula.

Combine the Ingredients

Step 1. To a large bowl, add 1/2 cup prepared horseradish or freshly grated horseradish root, 1/2 cup sour cream, 2 tablespoons fresh chives, 2 tablespoons fresh lemon juice, and a pinch of kosher salt and black or white pepper. Optional, but for added ‘subtle heat,’ add 1 teaspoon Dijon mustard. (Image 1)

Step 2. Gently but thoroughly stir the horseradish mixture together. You are going for a very runny but smooth sour cream appearance. (Image 2)

Cream being beaten to soft peaks in a bowl, then mixed with a grated horseradish mixture.

Fold In the Cream

Step 3. In a medium bowl, beat 1/2 cup of heavy cream with a handheld electric mixer until thickened, halfway between soft and stiff peaks. (Image 3)

Step 4. Using a rubber spatula, fold the whipped cream in gently a third at a time. After each pass of the spatula, rotate the bowl and make another pass. Continue in this fashion until the cream is incorporated. (Image 4)

Thick horseradish cream slowly dripping off the back of a spatula, then being poured into a formal serving bowl.

Taste for Seasoning

Step 5. Taste the mixture. If required, add additional horseradish to taste. Be mindful that the mixture will strengthen as it sits so taste again just before serving and adjust if necessary. (Image 5)

Step 6. Pour into a serving bowl until ready to serve. Pass with a shallow and lightweight table ladle. (Image 6)

How to Serve Horseradish Cream

Presentation

This creamy sauce is a perfect match for red meats like roast beef, prime rib, and beef tenderloin, elevating regardless of a festive Christmas dinner or a relaxed get-together. It shines as a flavorful topper for crostini, a rich spread for roast beef sandwiches, and an unexpected savory vegetable dip!

Creamy horseradish root sauce displayed atop a thick slice of roast beef tenderloin and drizzled on beef tenderloin crostini appetizers.

Wine and Beer Pairings

For drinks, a full-bodied red wine like Cabernet Sauvignon or a robust Ale enhances this homemade horseradish sauce recipe, particularly its spicy character.

Jenny’s Recipe Pro Tips

  • Chill your bowl and beaters for fluffier peaks of cream.
  • Taste and adjust – Gradually add horseradish to control the heat level.
  • Let the sauce rest in the refrigerator for at least one hour, preferably two, before serving for intensified flavors.
  • When drizzling over crostini, serve with fig preserves or tangerine jam for a sweet counterbalance.

Recipe FAQs

How long does Whipped Horseradish Cream last in the fridge?

Up to a week in an airtight container.

Can I freeze homemade horseradish cream?

Yes! As the National Horseradish Council folks like to say, ‘Keep it cold to keep it hot!’ Freeze for up to 3 months.

Is Horseradish Cream Sauce suitable for vegetarians?

It’s a great addition to vegetarian dishes like grilled vegetables and veggie burgers.

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After trying this recipe, I would love to hear your thoughts! Consider leaving a star rating in the recipe card located below or sharing your feedback in the comment section. Your reviews and comments are highly valued and appreciated.

A small glass jar filled to the top with horseradish cream sauce and a spoon for serving.

Robust Whipped Horseradish Cream

Jenny DeRemer
Whipped Horseradish Cream: a delightful blend of creamy, spicy, and tangy, ideal for any party snack. Easy to make, even easier to love!
5 from 20 votes
Servings: 18 servings
Prep Time 20 minutes
Chill 2 hours
Total Time 2 hours 20 minutes
Course Condiment
Cuisine American, Southern
Servings 18 servings
Calories 39 kcal

Ingredients
 

  • ½ cup heavy cream
  • ½ cup sour cream
  • ½ cup horseradish (more to taste)
  • 2 tablespoons chives fresh; chopped fine
  • 2 tablespoons lemon juice fresh
  • Kosher salt to taste
  • ground black pepper to taste

Instructions
 

  • In a large bowl, whisk together sour cream, prepared horseradish, chives, lemon juice, salt, and pepper.
  • In a separate medium-sized bowl, beat heavy cream with a handheld electric mixer until thickened, but not yet at stiff peaks.
  • Using a rubber spatula, fold the whipped cream in gently a third at a time. After each pass of the spatula, rotate the bowl and make another pass. Continue in this fashion until the cream is incorporated. Taste the mixture. If required, add additional horseradish to taste.
  • Refrigerate at least 2 hours for flavor to develop, and up to 12 hours before serving.

Notes

Make Ahead: assemble sauce as many as 12 hours in advance of serving. The sauce does benefit from this but may also be served immediately. 
Store Leftover Sauce in an airtight container in your refrigerator up to 6 to 8 days. Stir well before using.
To Freeze: move to a freezer-safe container and freeze up to 3 months. Allow to thaw under refrigeration overnight. Stir well before using.

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.

Nutrition

Serving: 1servingCalories: 39kcalCarbohydrates: 1gProtein: 0.4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 32mgPotassium: 33mgFiber: 0.2gSugar: 1gVitamin A: 152IUVitamin C: 3mgCalcium: 15mgIron: 0.05mg
Did you love this recipe?Leave a comment and Let me know how it was!

5 from 20 votes (19 ratings without comment)

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2 Comments

    1. Kate, thanks for commenting on this recipe. Folks play up the stars of the holiday table like the tenderloin, but often forget the important supporting cast like this sauce. I too, made the beef tenderloin along with the horseradish cream, and am SOOOO LOOKING FORWARD to leftover tenderloin French dips with this sauce as a base for the sandwiches. In fact, a family member just left the house on a mission to go grab big torpedo rolls so we can get busy 🙂 x – Jenny