Ina Garten Mustard Horseradish Sauce
Inspired by classic steakhouse accompaniments, this sauce leans on contrast—cool cream against warm heat, tangy mustard against subtle sweetness. The texture is smooth and spoonable, and the flavor lingers just long enough to feel confident, not aggressive. Think of it as a steady handshake: firm, clear, and reassuring.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 6 1x
- Category: Sauce
- Method: No-cook
- Cuisine: American
Ingredients
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½ cup sour cream
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2 tablespoons Dijon mustard
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2 tablespoons prepared horseradish, well-drained
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1 tablespoon mayonnaise
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1 teaspoon white wine vinegar or lemon juice
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¼ teaspoon kosher salt
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⅛ teaspoon freshly ground black pepper
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1 teaspoon sugar or honey (optional, to balance heat)
Instructions
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Create the creamy base – Add sour cream and mayonnaise to a bowl and whisk until smooth and fully combined. This forms the foundation of the sauce.
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Add bold elements – Whisk in Dijon mustard and prepared horseradish, mixing evenly so the heat distributes without clumping.
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Balance the flavor – Add vinegar or lemon juice, salt, black pepper, and sugar if using. Stir gently and taste, adjusting acidity or sweetness as needed.
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Rest and develop – Cover and refrigerate for at least 30 minutes. This short rest allows the sharpness to soften and the flavors to come together.