Homemade Horseradish Sauce Substitute Recipe

5 from 1 vote

Homemade Horseradish Sauce Substitute Recipe

From mustards to roots, and everything in between, our list has you covered. So buckle up and join us on this mouthwatering adventure, as we explore the world of horseradish alternatives that will surely add an extra zing to your dishes!

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Side Dish

Cuisine: Asian, Western

Servings: cups

Calories: 417kcal

Author: Val

Ingredients

3-5 tablespoon prepared horseradish
1 tablespoon freshly squeezed lemon juice
2 tablespoon unsalted butter
2 tablespoon all-purpose flour
1 cup whole milk
¼ cup half-and-half
½ teaspoon kosher salt
½ teaspoon granulated sugar
½ teaspoon ground mustard
¼ teaspoon freshly ground black pepper
Pinch ground nutmeg
1 tablespoon chopped fresh chives (optional)

Instructions

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat.
Add 2 tablespoons of all-purpose flour and whisk until the mixture is smooth and lightly golden in color (around 1 to 2 minutes).
Gradually pour in 1 cup of whole milk, about ¼ cup at a time, while whisking continuously.
Add ¼ cup of half-and-half while still whisking constantly and bring the mixture to a gentle boil.
Cook and stir until the mixture thickens to a sour cream-like consistency (around 2 minutes).
Remove the saucepan from the heat and add ½ teaspoon of kosher salt, ½ teaspoon of granulated sugar, ½ teaspoon of ground mustard, ¼ teaspoon of freshly ground black pepper, and a pinch of ground nutmeg. Mix everything together.
Add 3 to 5 tablespoons of prepared horseradish and 1 tablespoon of freshly squeezed lemon juice, then stir to combine. Taste the mixture and add more horseradish if needed.
Let the sauce cool completely and store it in an airtight container until ready to serve.
If desired, top with 1 tablespoon of chopped fresh chives or your preferred herb before serving.

Notes

Refrigerate the sauce in an airtight container for up to 3 days.

Nutrition