Once you try this Classic Horseradish Dip & Spread, you’ll want a jar of the creamy sauce in your fridge at all times. It’s an ideal companion to roasted meats, grilled burgers, or a baked potato topped with a generous dollop.
Thanks to Chef Billy Parisi for the original recipe — it’s so well balanced I didn’t feel the need to change much.
Ingredients you’ll need for Classic Horseradish Dip & Spread
- Crème fraîche – A thick, tangy cultured cream. Full-fat sour cream is an acceptable substitute.
- Mayonnaise – Use a high-quality mayonnaise for the best flavor and texture; avocado oil-based mayo is a good choice.
- Prepared horseradish – Drain to remove excess moisture. Don’t substitute with creamy horseradish sauce, which is milder.
- Dijon mustard – Provides brightness and complexity.
- Worcestershire sauce – Adds savory depth and umami.
- Distilled white vinegar – A touch of acidity balances the richness.
- Salt & freshly ground black pepper – To taste.
- Fresh chives – Finely chopped and added just before serving for color and a mild oniony note.
- Add the crème fraîche, mayonnaise, horseradish, mustard, Worcestershire sauce, and vinegar to a medium bowl.
I recommend prepared horseradish for its consistent heat and texture. It’s typically finely grated and preserved with a bit of vinegar and salt. Before mixing, drain any excess liquid so the dip stays creamy. If you prefer, you can grate fresh horseradish root, but be aware it will be sharper and more pungent.
- Whisk or fold with a spatula until smooth and well combined.
- Cover and chill in the refrigerator until ready to serve.
- Store refrigerated for up to two weeks.
Garnish with chives just before serving.
Best ways to enjoy this Classic Horseradish Dip & Spread
- Serve traditionally with roasted beef, pork, or chicken.
- Spread on grilled buns before adding a cheeseburger for extra flavor.
- Top a baked potato along with bacon jam or caramelized onions.
At a recent family gathering I served it on a cheese board and it was a big hit.
- Thinly sliced ciabatta or crusty bread.
- Fresh baby arugula for peppery bite.
- Plenty of thin-cut deli roast beef.
- A bowl of the horseradish sauce for spreading.
- Optional accompaniments such as bacon jam and roasted peppers.
Ready in five minutes — so useful to keep on hand
This sauce comes together quickly and stores well, making it a go-to condiment for weeknight dinners and entertaining.
Classic Horseradish Dip & Spread
Based on a recipe by Chef Billy Parisi
Creamy horseradish sauce—perfect with grilled or roasted meat, on burgers, or spooned over a baked potato.
Ingredients
- 1 cup crème fraîche or full-fat sour cream
- 1/4 cup mayonnaise
- 1/4 cup prepared horseradish (drained)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons distilled white vinegar
- Salt & freshly ground black pepper, to taste
- Finely chopped fresh chives, to serve
Instructions
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Add the crème fraîche, mayonnaise, horseradish, mustard, Worcestershire sauce, and vinegar to a medium bowl.
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Stir with a whisk or spatula until well combined. Cover and refrigerate until ready to use.
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Garnish with chives just before serving.
Recipe Notes
To store: Transfer to a lidded glass jar and keep refrigerated for up to two weeks.
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