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Mustard and horseradish sauce served in a bowl
Simple and piquant sauce for meats

Creamy mustard & horseradish sauce

Author: Flavelo
Recipes Sauces and Gravies
A meeting of two pungently strong ingredients in a silky cream bath. The essential oils of horseradish and the strength of mustard are tamed by heat, turning into a pleasantly piquant, warming sauce. Traditionally an indispensable companion to boiled beef (Tafelspitz) or smoked meats.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan
  • Grater (if using fresh horseradish)
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

If using fresh horseradish, peel and grate finely.

Tip: The aroma of fresh horseradish is unbeatable but volatile. Use immediately after grating.
2 ✓

Pour the cream into the saucepan and warm over a medium heat until just simmering.

Tip: Do not boil rapidly, as the cream may 'scorch' or split.
3 ✓

Turn down the heat. Stir in the mustard and let it dissolve in the warm cream.

Tip: The mustard will also thicken the sauce slightly.
4 ✓

Add the grated horseradish. Cook on a very low heat for 3-4 minutes.

Tip: The longer you cook it, the weaker the horseradish strength becomes. If you like it very hot, stir it in only at the very end.
5 ✓

Season with lemon juice, salt, pepper and a little sugar.

Tip: The sugar and lemon juice counterbalance the bitterness of the horseradish and highlight the heat.
6 ✓

Remove from the heat and let stand for 5 minutes before serving. It will thicken as it cools.

Tip: Horseradish sauce is excellent warm or cold.

Recipe FAQ

Can I use jarred horseradish with vinegar?
Yes, but you'll need less lemon juice as the jarred version is already sour. Squeeze out the juice beforehand.
How do I grate horseradish without crying?
Grate by an open window or use a food processor. Horseradish is stronger than onion!

Ingredients

  • 200 ml Single cream (min. 20%)
  • 2 tbsp Strong mustard (e.g. English or Dijon)
  • 30 g Freshly grated horseradish (or 2 tbsp jarred)
  • 5 ml Lemon juice
  • 1 pinch Salt
  • 1 pinch Ground black pepper
  • 1 pinch Sugar (optional, to round off flavours)