There are a few pairings in life that just work – and roast beef with horseradish sauce is one of them. This fresh creamed horseradish sauce takes minutes to make, keeps for weeks in the fridge, and tastes worlds apart from anything you’ll find in a jar at the supermarket. Once you’ve made your own, it’s genuinely hard to go back. All you need is a little space for a horseradish plant and you’ll never need to buy a jar again!
Why you’ll absolutely love this fresh creamed horseradish sauce
This is about as low-effort, high-reward as condiments get. Fresh horseradish root, creme fraiche, a splash of vinegar, and a spoonful of Dijon mustard blend together into something rich, tangy, and properly punchy. this sauce has real heat rather than the flat sharpness you often get from shop-bought versions. It takes minutes to put together, needs no cooking, and is ready to spoon onto your roast beef after an hour in the fridge. Even better a few days later as the flavours settle. Cold roast beef sandwiches anyone?!
Growing your own horseradish
I was given a plant by my parents a few years ago – a root pulled from their ever expanding plant in Cornwall. You need to ‘contain’ it’s growth, as the roots spread rapidly and can take over. I have mine planted in the corner of a bed and as soon as I see any new growth popping up somewhere else in the bed I pull the root. The root cuttings are best planted in the Spring in a partially shady spot that still gets decent sunshine. It’s good to let the plant have at least one full season before harvesting. You want to leave enough in the ground to keep producing.
Other preserving recipes
Here are some more condiment recipes to try:
- Homemade tomato ketchup
- ‘Swicy’ tomato and chilli jam
- Quick pickled red cabbage
- Spiced Bramley apple chutney
It keeps well in a tightly sealed jar in the fridge for 2–3 weeks, sometimes longer. As always, trust your senses – if it looks or smells off, it’s time to make a fresh batch.
Chilling for at least an hour lets the flavours develop and mellow slightly, giving you a more rounded, balanced sauce rather than one that tastes purely sharp and raw.
It has a proper kick from the fresh horseradish root, but it’s tempered by the creme fraiche, so it’s rich and tangy rather than overwhelmingly hot. If you’d like it milder, use a little less horseradish root.
It’s brilliant with smoked fish, stirred through mashed potatoes, spread in a sandwich, or served alongside other roasted meats. Or I like a little stirred into a spicy Bloody Mary!
Fresh Creamed Horseradish Sauce
Equipment
- small blender
Ingredients
- 6 tbsp prepared horseradish root cleaned, peeled and finely diced or grated
- 150 ml creme fraiche
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
Instructions
- If you're lucky enough to have a horseradish plant, you'll need to pull a decent-sized root from the ground – this takes a little patience! Or buy a fresh horseradish root. Clean it, peel it, and dice or grate it very finely. Place it into a small blender.
- Add in the creme fraiche, vinegar and mustard, with some seasoning, and blend until relatively smooth. Very small visible lumps are fine.
- Chill in the fridge for at least an hour for the flavours to develop.
- The creamed horseradish sauce will keep in a tightly sealed jar in the fridge for 2-3 weeks.
Notes
- The fresh creamed horseradish sauce will keep well for 2-3 weeks (sometimes longer). But always trust your judgement and look and smell before you eat it – or throw it away.