Creamy Horseradish Sauce With Roasted Garlic

Creamy Horseradish Sauce With Roasted Garlic

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Nothing quite wakes up the palate like a good zesty and creamy horseradish sauce. I really like the kick!

This horseradish cream sauce recipe is similar to a traditional light and tangy horseradish cream sauce but gets an extra-rich and creamy flavor from sweet caramelized roasted garlic.

David and I wanted to explore different sauces to put on smoked chuck roast last summer. This recipe and the Honey-Mustard BBQ Sauce I shared with you were two amazing recipes that came from our trials.

This creamy horseradish sauce is versatile and the sauce can be put on just about anything you want to put it on. From smokey beef, chicken, pork, and seafood to dips for vegetables or as a spread on sandwiches. This sauce is good on it all!

ingredients ready to make creamy horseradish sauce

What is Horseradish?

Horseradish is a large white root vegetable native to Russia and Hungary, known for its strong taste and odor. It comes from the same family of plants as mustard and wasabi, which are a cousin to broccoli, cauliflower and Brussel sprouts.

What Is Prepared Horseradish?

Horseradish is typically sold as a condiment in one of two forms: pickled or creamed. Pickled horseradish is grated horseradish root preserved in vinegar and salt, also known as “prepared” horseradish.

In contrast, creamed horseradish has already been turned into a sauce with added ingredients, such as mayonnaise or sour cream which weakens the potency of the horseradish.

It’s important that you use “pure” horseradish when making this recipe or you can buy the root and prepare it yourself. However, buying a horseradish root is not always practical. You can buy really good prepared horseradish from any grocery store. 

Look for jars of horseradish that say “prepared” and list only salt and vinegar as ingredients. You don’t want to use an already creamed horseradish with other ingredients. If you do, this sauce recipe will not have the same outcome. 

Heat and Pungency

Too much horseradish can heat your tongue and bring tears to your eyes! If you like horseradish, but don’t truly love it. I recommend you start this recipe by adding a couple of tablespoons of horseradish at a time and tasting between each addition. Remember, it will get a little hotter after it sits for a while, so use caution. 

creamy horseradish sauce poured over smoked chuck roast

How To Make Creamy Horseradish Sauce

Roast the Garlic:

Preheat the oven to 400 degrees F. 

Peel and discard any loose papery outer layers of the garlic bulb, leaving the skin fully intact with the cloves.

Use a sharp knife to slice off about ¼ to ½-inch off the top of the cloves to expose the individual cloves of garlic.

head of garlic sliced open
head of garlic ready to roast

Tear off a square piece of aluminum foil large enough to wrap up the clove (see note). Place the garlic clove onto the aluminum foil. Drizzle the garlic with olive oil and season with salt. Wrap the foil around the garlic. Bake in the preheated oven until the garlic is soft, golden brown and caramelized; about 35 to 50 minutes.

My friend Beth gave me a cast iron garlic roaster with squeezer for Christmas LIKE THIS ONE. Unfortunately, I did not have it when roasting garlic for this recipe, so I cannot wait to try it out the next time I make this recipe.

garlic grilling on grill

Alternatively, if you are smoking meat on a grill or smoker, you could place the foil-wrapped cloves on the grill. However, you may need to adjust the time you cook it based on the temperature on the grate. 

When the garlic is ready, remove it from the oven or grill. Allow it to cool enough so that you can touch it. Opening up the foil will help it cool faster, but be careful; the garlic is hot!

When the garlic is cool enough to handle, use your hand to squeeze the garlic cloves from the skin into a medium-sized bowl. If the garlic is cooked properly, the cloves should ooze right out without any trouble.  Use a small fork to get any bits that may get stuck. 

Make The Creamy Horseradish Sauce:

To make the sauce, use a spoon to smash up the garlic inside the bowl, then stir in the sour cream, horseradish, and Worcestershire sauce into the bowl with the garlic. Continue to mash up any large pieces of garlic. Stir in the thyme and season with salt and fresh cracked black pepper, to taste.

ingredients in bowl

Cover the sauce and refrigerate for 2 or 3 hours so that the flavors meld together.

When ready to serve, give the creamy horseradish sauce a good stir and pour it into a gravy boat or serving dish with a spoon. 

Cutting Calories?

If you are looking to cut a few calories, feel free to use light sour cream. I am funny about “light” ingredients, but with sour cream, I find that there is only a slight texture difference and not much difference in taste. More than likely I used light sour cream for this recipe, so feel free to use it also.

Storage

Refrigerate any leftover sauce in an airtight container for 2 to 3 weeks. It is best to check the date on the sour cream used to judge how long you should keep it.

Ways To Use Creamy Horseradish Sauce

There are no limits on the ways you can use this creamy horseradish sauce. Here are some of our favorite ways to use creamy horseradish sauce to help get you started:

beef dipped in creamy horseradish sauce with mountain view

I’m curious to know what you think about this sauce and what you will put it on. Rate this recipe and comment below. We’d love to hear from you!

creamy horseradish sauce over beef
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5 from 1 vote

Creamy Horseradish Sauce With Roasted Garlic

Nothing quite wakes up the palate like this creamy horseradish sauce. Similar to horseradish cream sauce, this recipe gets extra flavor from roasted garlic.
Course Condiment, Sauce
Cuisine American, BBQ
Keyword garlic, Horseradish, Roasted
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time: 3 hours
Total Time 4 hours
Servings 16
Calories 34kcal

Ingredients

Roasted Garlic

  • 1 garlic small head (whole)
  • ½ tablespoon extra-virgin olive oil or to taste
  • 1 pinch kosher salt

Horseradish Sauce

  • 1 ½ cups sour cream
  • ¼+ prepared horseradish (see notes)
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves chopped
  • Kosher salt and fresh cracked black pepper to taste

Instructions

Roast the Garlic:

  • Preheat the oven to 400 degrees F.
  • Peel and discard any loose papery outer layers of the garlic bulb, leaving the skin fully intact with the cloves.
  • Use a sharp knife to slice off about ¼ to ½-inch off the top of the cloves to expose the individual cloves of garlic.
  • Tear off a square piece of aluminum foil large enough to wrap up the clove (see note). Place the garlic clove onto the aluminum foil. Drizzle the garlic with olive oil and season with salt. Wrap the foil around the garlic. Bake in the preheated oven until the garlic is soft, golden brown and caramelized; about 35 to 50 minutes.
  • My friend Beth gave me a cast iron garlic roaster with squeezer for Christmas LIKE THIS ONE. Unfortunately, I did not have it when roasting garlic for this recipe, so I cannot wait to try it out the next time I make this recipe.
  • Alternatively, if you are smoking meat on a grill or smoker, you could place the foil-wrapped cloves on the grill. However, you may need to adjust the time you cook it based on the temperature on the grate.
  • When the garlic is ready, remove it from the oven or grill. Allow it to cool enough so that you can touch it. Opening up the foil will help it cool faster, but be careful; the garlic is hot!
  • When the garlic is cool enough to handle, use your hand to squeeze the garlic cloves from the skin into a medium-sized bowl. If the garlic is cooked properly, the cloves should ooze right out without any trouble. Use a small fork to get any bits that may get stuck.

Make The Creamy Horseradish Sauce:

  • To make the sauce, use a spoon to smash up the garlic inside the bowl, then stir in the sour cream, horseradish, and Worcestershire sauce into the bowl with the garlic. Continue to mash up any large pieces of garlic. Stir in the thyme and season with salt and fresh cracked black pepper, to taste.
  • Cover the sauce and refrigerate for 2 or 3 hours so that the flavors meld together.
  • When ready to serve, give the creamy horseradish sauce a good stir and pour it into a gravy boat or serving dish with a spoon.

Notes

About The Horseradish:
It’s important that you use “pure” horseradish when making this recipe or you can buy the root and prepare it yourself. However, buying a horseradish root is not always practical. You can buy really good prepared horseradish from any grocery store.
Look for jars of horseradish that say “prepared” and list only salt and vinegar as ingredients. You don’t want to use an already creamed horseradish with other ingredients. If you do, this sauce recipe will not have the same outcome.
Heat and Pungency
Too much horseradish can heat your tongue and bring tears to your eyes! If you like horseradish, but don’t truly love it. I recommend you start this recipe by adding a couple of tablespoons of horseradish at a time and tasting between each addition. Remember, it will get a little hotter after it sits for a while, so use caution.
Storage:
Refrigerate any leftover sauce in an airtight container for 2 to 3 weeks. It is best to check the date on the sour cream used to judge how long you should keep it.
Cut the Calories:
If you are looking to cut a few calories, feel free to use light sour cream. I am funny about “light” ingredients, but with sour cream I find there is only a slight texture difference and not much difference in taste. More than likely I used light sour cream for this recipe, so feel free to use it also.
Recipe adapted from Striped Spatula

Nutrition

Serving: 2tablespoons | Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 20mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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