Lazy Luxe Horseradish Sauce

Horseradish sauce has big main-character energy for something that takes three minutes and no heat. It’s the spark that turns rich, slow-cooked meat into something you want to talk about later, and it plays equally well with a plate of roasted vegetables, smoked fish, or even a grilled cheese that’s seen some things.

This version is fridge-door magic — sour cream for creaminess, Dijon for backbone, lemon juice for brightness, and prepared horseradish for that sinus-clearing thrill. The proportions are flexible because some days you want polite heat, and others you want to feel like you’ve just run a winter 5K.

It’s also an instant dinner party trick: spoon it into a small bowl, swirl it with the back of the spoon, and scatter a few fresh herb leaves on top. Suddenly, you’re the person who “just threw something together” that everyone is now hovering over with bread.

Serve it with braised short ribs for the ultimate cozy-meets-sharp combo, swipe it onto sandwiches for next-day smugness, or keep it in the fridge for the moment you need a little culinary swagger without committing to an actual recipe.

Fancy-feeling food for fried people.

Lazy Luxe Horseradish Sauce

Creamy, tangy, and just enough heat to make your taste buds sit up straighter — this sauce is the extrovert that short ribs, roast beef, and even roasted veggies didn’t know they needed. It’s made from fridge-door staples in about three minutes, so you can look like you planned it.

Servings 1 cup

Prep Time 3 minutes mins

Cook Time 0 minutes mins

Ingredients

• ½ cup sour cream or crème fraîche if you’re feeling extra
• 2 tbsp prepared horseradish more or less to taste
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice or white wine vinegar
• ½ tsp kosher salt
• ¼ tsp black pepper
• Optional: 1–2 tsp heavy cream for a silkier texture

Instructions

• In a small bowl, whisk together sour cream, horseradish, Dijon, and lemon juice.
• Season with salt and pepper. Taste and adjust horseradish or acidity to preference.
• For a looser sauce, stir in heavy cream.
• Chill for at least 10 minutes for flavors to mingle, or serve right away if impatience wins.

Notes

• What makes it work: The sour cream cools the heat, while mustard and acid keep it bright.
• Subs: Greek yogurt for sour cream; apple cider vinegar instead of lemon juice.
• Shortcuts: Use jarred horseradish and call it a day — skip grating fresh unless you’re auditioning for a cooking show.
• Apéro energy: Dollop on crostini with shredded short rib meat, or serve alongside smoked salmon bites.

Calories: 295kcal