Photo: Pethan, CC BY-SA 3.0 · source

Other · From Bladwijzer

Creamy horseradish sauce

Updated on 9 October 2026

• Makes: ± 250 ml
• Time: 15 min
• From: Horseradish

Ingredients

• 50 g fresh horseradish
• 200 ml soured cream or crème fraîche
• 1 teaspoon white wine vinegar
• 1 teaspoon sugar
• salt

Method

1. Peel the horseradish and grate it very finely, preferably outdoors or by an open window.
2. Mix it straight away with the vinegar so it does not turn brown.
3. Stir in the soured cream, sugar and a pinch of salt.
4. Leave for a quarter of an hour and taste: add more horseradish for a hotter sauce. Lovely with roast beef, smoked salmon or trout.

Storing: 3 days in the fridge in a closed jar; the sauce mellows.