This Gordon Ramsay Horseradish Sauce is a creamy, tangy, and sharp recipe, which is made with prepared horseradish and fresh chives. It’s the perfect punchy accompaniment for roast beef, ready in 5 minutes, plus chilling time.
Jump to RecipeGordon Ramsay Horseradish Sauce Recipe Ingredients
- 120g sour cream
- 30g prepared horseradish, drained
- 30g mayonnaise
- 5ml apple cider vinegar
- 1g salt
- 0.5g black pepper
- 15g chives, finely chopped
How To Make Gordon Ramsay Horseradish Sauce Recipe
- Combine Ingredients: In a small bowl, combine the sour cream, drained prepared horseradish, mayonnaise, apple cider vinegar, salt, and pepper.
- Mix Until Smooth: Stir everything together until it is smooth and fully incorporated.
- Chill for Flavor: Cover the bowl and chill the sauce in the refrigerator for at least 30 minutes. This allows the flavors to meld and the sharpness of the horseradish to mellow slightly.
- Garnish and Serve: Just before serving, stir in the finely chopped chives. Taste and adjust the seasoning if necessary.
Recipe Tips
- How do you get the truest flavor? Always taste the sauce after it has chilled for at least 30 minutes. The flavors will meld and change as it rests, giving you a more accurate read on the final taste.
- What if the sauce is too spicy? If the horseradish is too hot for your liking, add a tiny pinch of sugar to round out the sharp edges. Don’t add more cream or mayonnaise, as this will just dilute the flavor without balancing the heat.
- How should you serve the sauce? It’s best to spoon the sauce onto the plate next to the meat, rather than directly on top of it. This allows your guests to control the amount of heat they get in each bite.
- Why drain the horseradish? Prepared horseradish is often packed in liquid. Draining it well before adding it to the sauce prevents your final product from being too watery.
What To Serve With Horseradish Sauce
This classic sauce is the perfect accompaniment for rich, roasted meats. It cuts through the fat and adds a bright, pungent kick. Serve it with:
- Roast beef, especially a classic Sunday Roast or prime rib
- A perfectly cooked steak
- Roast leg of lamb
- As a spread on a steak or roast beef sandwich
How To Store Horseradish Sauce
- Refrigerate: Store the sauce in an airtight container or jar in the refrigerator. It will keep well for up to one week.
Horseradish Sauce Nutrition Facts
- Calories: 60 kcal
- Protein: 1g
- Fat: 5g
- Carbohydrates: 2g
- Sodium: 200mg
Nutrition information is per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use fresh horseradish instead of prepared?
Yes, but be aware that fresh horseradish is much more potent. If you use it, peel the root and grate it very finely, preferably with a zester or microplane. Start with a smaller amount and add more to taste.
Why does the sauce need to be chilled?
Chilling the sauce for at least 30 minutes is a crucial step. It allows the flavors of the garlic, horseradish, and chives to fully infuse into the creamy base, resulting in a more cohesive and balanced sauce.
Can I make this sauce dairy-free?
You can try using a dairy-free sour cream and mayonnaise substitute. The final texture and flavor may be slightly different, but it can be a good alternative.
Gordon Ramsay Horseradish Sauce Recipe
Course: SauceCuisine: BritishDifficulty: Easy4
servings5
minutes60
kcalA creamy, tangy, and sharp horseradish sauce that adds the perfect punch to roast beef, lamb, or steak.
Ingredients
120g sour cream
30g prepared horseradish, drained
30g mayonnaise
5ml apple cider vinegar
1g salt
0.5g black pepper
15g chives, finely chopped
Directions
- In a small bowl, combine the sour cream, horseradish, mayonnaise, vinegar, salt, and pepper.
- Mix until the sauce is smooth and fully incorporated.
- Cover and chill for at least 30 minutes to allow the flavors to meld.
- Stir in the fresh chives just before serving.
Notes
- For the most accurate flavor, always taste and adjust the seasoning after the sauce has chilled.
- If the sauce is too hot, balance it with a tiny pinch of sugar, not more cream.
- If using fresh horseradish, grate it very finely and use less than you would prepared horseradish, as it’s much more potent.
- Serve the sauce on the side of the meat to let guests control the heat level.
