GOAT Horseradish Cream Recipe

GOAT Horseradish Cream

Bold. Creamy. Addictive.

Smooth, creamy, and packed with real horseradish heat, this is the finishing sauce that makes roast beef and steak complete.

GOAT Horseradish Cream combines sour cream, Duke’s mayonnaise, prepared horseradish, fresh lemon juice, Dijon mustard, Worcestershire sauce, fresh chives, and cracked black pepper.

Serve it with prime rib, roast beef, steaks, burgers, sandwiches, seafood, fries, roasted vegetables, or anything that needs a sharp, creamy hit of flavor.

Yield: About 2 1/2 cups
Prep Time: 10 minutes
Chill Time: At least 1 hour

Ingredients

• 1 cup sour cream
• 1/2 cup Duke’s mayonnaise
• 1/4 cup prepared horseradish, not horseradish sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Diamond Crystal Kosher Salt
• 1/4 teaspoon fresh cracked black pepper
• 1 tablespoon fresh chives, finely minced
• 1 teaspoon fresh flat-leaf parsley, finely chopped, optional

Equipment

• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Sharp chef’s knife
• Cutting board
• Airtight storage container

Instructions

1. Combine the sour cream and Duke’s mayonnaise in a medium mixing bowl.
2. Add the prepared horseradish, fresh lemon juice, Dijon mustard, and Worcestershire sauce.
3. Whisk until completely smooth and evenly combined.
4. Add the Diamond Crystal Kosher Salt and fresh cracked black pepper.
5. Fold in the fresh chives and parsley, if using.
6. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
7. Stir thoroughly before serving.
8. Taste and adjust the horseradish, lemon juice, salt, or pepper as needed.

Chef Tips

• Use quality prepared horseradish for the strongest, cleanest flavor.
• Do not substitute horseradish sauce; it is already diluted with other ingredients.
• Drain excess liquid from the horseradish before measuring if it appears watery.
• Increase the horseradish for more heat or reduce it for a milder sauce.
• Fresh lemon juice gives the sauce brightness and balances the richness.
• The sauce tastes noticeably better after resting for at least 1 hour.
• Serve chilled or allow it to sit briefly at room temperature for a softer texture.

Make-Ahead and Storage

GOAT Horseradish Cream may be prepared up to 24 hours ahead. The resting time allows the horseradish, lemon, Worcestershire sauce, and herbs to fully blend.

Store the sauce refrigerated in a clean, airtight container and use within one week.

Stir thoroughly before each use. If the sauce thickens too much, loosen it with a small amount of fresh lemon juice or sour cream.

Freezing is not recommended because the dairy base may separate after thawing.

Related Recipes

• The GOAT Steak Sandwich
• The GOAT Burger
• GOAT Steak Sauce
• GOAT Roasted Garlic Butter
• GOAT Sweet Pepper Jam
• GOAT Pickled Bermuda Onions

Nutrition disclaimer: Nutritional information is provided only as an estimate and may vary based on specific ingredients, brands, portion sizes, preparation methods, and substitutions. THE GOAT CHEF™ does not guarantee the accuracy of nutritional calculations.