Horseradish Sauce


  • 1 cup whole-milk sour cream
  • ¼ cup mayo
  • 1/4 cup grated horseradish (bottled is fine)
  • 1 teaspoon white wine vinegar
  • Kosher salt (to taste)
  • 1/4 teaspoon freshly ground black pepper (or peppercorn medley)


  1. Dump all ingredients into a appropriate sized mixing bowl and whisk until smooth.
    • This is a sauce that works best if you adjust sour cream and mayo to your liking. I typically like a bit more bias towards mayo and a bit heavier on the horseradish.
  2. Place in the fridge for at ~ 4 hours (or overnight) to allow flavors to meld. 
  3. Store refrigerated, in airtight container for 2-3 weeks


  • Pierogis
  • Brats
  • Corned Beef
  • Roast Beef Sandwiches
  • Fish & Chips

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