Steven Raichlen's Barbecue! Bible


Herbed Horseradish Sauce

Recipe from Steven Raichlen's How to Grill

Roast beef and horseradish sauce are as English as Big Ben. Fresh herbs add a Mediterranean touch.


  • Yield: 2 cups, 8 to 12 servings
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  • 1 piece (2 inches long and 1 to 1-1/2 inches across; about 2 ounces) fresh horseradish root, peeled, or 2 to 3 tablespoons prepared white horseradish
  • 1/2 cup sour cream
  • 2 tablespoons chopped mixed fresh herbs, including oregano, rosemary, basil, and/or flat-leaf parsley
  • 1 tablespoon lemon juice, or more to taste
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon coarse salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 1 cup heavy cream, chilled

Step 1: If using fresh horseradish, finely grate it or chop it in a food processor fitted with a metal blade. (If using the food processor, cut the horseradish into 1⁄4-inch-thick slices before processing.) Whichever method you use, take care not to breathe the potent horseradish fumes.

Step 2: Combine the grated horseradish, sour cream, herbs, lemon juice, lemon zest, salt, and pepper in a nonreactive bowl and whisk to mix.

Step 3: Place the cream in a large chilled bowl and beat it with an electric mixer until soft peaks form. Gently fold the whipped cream into the sour cream mixture. Taste for seasoning, adding salt, pepper, and lemon juice as necessary. Refrigerate, covered, until serving. The horseradish sauce tastes best served within a couple of hours of making, but it will keep for a few days in the refrigerator.

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