Horseradish sauce


This sauce is traditionally served in England with roast beef.


2 T vinegar (malt or white wine vinegar)
1⁄2 t sugar
1⁄2 t salt
1⁄2 c cream (whipping cream not fully whipped)


  1. Mix grated horseradish, vinegar, salt and sugar in a bowl.
  2. Stir in the half whipped cream.
  3. Serve immediately, or chill until ready to serve.


The fresher the horseradish, the stronger the flavor.

For a German style horseradish sauce, with a sharper taste, substitute vinegar with the same amount of lemon juice, and whipping cream with sour cream, or omit altogether.

A warm horseradish sauce can be prepared by adding 2-3 tablespoons grated horseradish, 1/2 teaspoon sugar, and 1-2 tablespoons vinegar to 2 cups of bechamel or white sauce. Heat the sauce gently before serving. Do not allow to boil.

To get a smooth texture, process the sauce, lightly, in the blender.

1 cup
Preparation time
Cooking time
Total time
20 minutes