Horseradish: Most grocery stores sell “prepared horseradish” or “horseradish grated in vinegar” in glass jars in the condiment aisle (Gold’s (affiliate link) is a popular brand). If you are lucky enough to spot a fresh horseradish root in the grocery store (prime time season is late autumn and early spring), feel free to peel and grate it fresh at home. Just note that fresh horseradish is much stronger than jarred, so start with 1 tablespoon and work your way up from there. Plain Greek yogurt: Full-fat Greek yogurt will offer the creamiest texture. The rich, creamy texture also balances the spicy notes of the horseradish and gives it a nice cooling bite. If you can’t find Greek yogurt, Icelandic Skyr is the next best choice. Mayonnaise: Mayo adds another layer of creaminess and a tangy flavor. If you prefer to make yogurt horseradish sauce without mayo, simply omit it and adjust the seasonings to your liking. Apple cider vinegar: Apple cider vinegar gives it that special pop and slightly sweet flavor. White wine vinegar is a great substitute. Dijon mustard: Dijon mustard enhances the natural spiciness in the horseradish. Seasonings: Keep it simple with Kosher salt and black pepper to allow the horseradish to shine. Chives: Fresh chives, or scallions, give it an extra bite and an almost herbal finish at the end.
How to Store and Freeze?
Horseradish sauce with yogurt can be made well ahead of time and even stored in the freezer. To ensure this creamy sauce keeps as long as possible, simply:
Storage: Transfer the yogurt horseradish sauce to an airtight container. Store in the fridge for up to 1 week. Give it a good stir just before serving. Freeze: Store in a freezer-safe container for up to 3 months. For meal prep and portion control, flash-freeze the sauce in a silicone ice cube tray for 1-2 hours. Then, pop them out and transfer them to a freezer-safe plastic bag. Each cube is good for one serving.
Serving Suggestions
Whether you want a yogurt sauce for steak or an exceptional accompaniment to lamb, pork, chicken, or seafood, this horseradish sauce with yogurt will hit the spot. It also pairs well with vegetables and potatoes, too. Some of my favorite ways to serve include:
Beef: You can’t get any more classic than horseradish sauce and beef. The spicy, tangy, cooling sauce compliments the fatty, umami-like textures and flavors of beef. Serve a dollop with any cut of steak, such as Filet Mignon or NY Strip, or serve it with Sunday roasts, like Standing Rib Roast or Instant Pot Pot Roast. Pork and lamb: Just as horseradish compliments beef, it also compliments other types of meat, including pork and lamb. Give Pork Chops that much more zippy bite, or serve it alongside the robust flavors of Lamb Chops. Sandwich spread: Don’t stop with weeknight dinners. Jazz up your lunch and spread it on sandwiches of all types, like a roast beef sandwich, turkey, chicken, and of course, leftover prime rib sandwich. Seafood: The delicate, flaky texture of Grilled Sockeye Salmon and Baked Sockeye Salmon go so well with the bold richness of horseradish cream sauce. Vegetables: Give any of your favorite roasted veggies a healthy, creamy kick (with some added protein from the Greek yogurt) by serving it as a drizzle or a dip. I love serving it with my Air Fryer Beets, which makes a great side to serve with meat dishes. Potatoes: The flavors of horseradish, chives, and yogurt pair so beautifully with baked or roasted potatoes, like Air Fryer Fingerling Potatoes and Air Fryer Red Potatoes it will make your taste buds tingle.
