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!

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!

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.

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.

• 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.

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.

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

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)

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)

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!

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.

Recipe FAQs