Creamy Horseradish Sauce

As I said in my Cheese Sauce post, you can change up basic ingredients really easily just by changing the sauce, as was the case for me a couple nights ago. I had some chicken breasts and broccoli in the freezer but I wanted to do something a little different to, as my wife likes to say, “jazz them up” a bit. For some reason I’ve been on a bit of a horseradish kick lately (seriously, but some on your bratwurst next time you grill one) so I decided to see what I could come up with that would go well on both the chicken and broccoli. This recipe uses quiet a few ingredients, but is simple to make and definitely worth it. It’s quickly becoming one of my favorites.


2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon bouillon (equal to one cube, crushed)
3 tablespoons prepared horseradish
1 tablespoon Dijon mustard
3 tablespoons sour cream
½ teaspoon worcestershire sauce
1 teaspoon white vinegar
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
½ teaspoon salt
A few drops of lemon juice

In a pan, melt the butter over medium heat and whisk in the flour. (This is a basic roux used in a ton of sauces)
Whisk in the milk until the roux is fully dissolved
Continue to whisk the sauce occasionally as you bring it to a boil
Remove boiling sauce from heat and stir in all other ingredients

It’s as simple as that. Pour over any meat and vegetable and enjoy!

Additional Insights:

  • The sauce re-heats very well, and if it gets a little thick, just add a tablespoon or two of milk to thin it back out.
  • Add more/less horseradish to taste
  • Try adding the sauce to a can of tuna instead of mayo the next time you make tuna salad