Roasted Garlic Horseradish Sauce
This Roasted Garlic Horseradish Sauce is a bold, creamy condiment perfect for steaks, fish, and veggies. Easy to make and bursting with flavor!
Equipment
- Roasting Pan
- Mixing Bowl
- Garlic press or knife
- Whisk or Spoon
- Measuring cups and spoons
Ingredients
- 1 small head garlic
- 2 teaspoons olive oil divided
- a pinch kosher salt for roasting garlic
- 1 1/2 cups sour cream full-fat
- 1/2 cup prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon thyme leaves chopped
- 1/2 teaspoon kosher salt for sauce seasoning
- 1/2 teaspoon freshly-ground black pepper
Instructions
Roast the Garlic
- Preheat your oven to 400°F (200°C). Cut off the top of the garlic head to expose the cloves. Drizzle with 1 teaspoon of olive oil and sprinkle with a pinch of kosher salt. Wrap the garlic head in aluminum foil and place it in the oven.
- Roast for about 30-35 minutes, or until the cloves are soft and caramelized.
Prepare the Sauce Base
- While the garlic is roasting, add 1 1/2 cups of sour cream to a mixing bowl. Add the prepared horseradish, Worcestershire sauce, thyme, and the remaining 1 teaspoon of olive oil. Season with 1/2 teaspoon kosher salt and freshly-ground black pepper.
Add the Roasted Garlic
- Once the garlic is done roasting, allow it to cool for a few minutes. Carefully squeeze the roasted garlic cloves out of their skins and into the mixing bowl with the other ingredients. Use a fork or garlic press to mash the garlic into the mixture.
Mix Until Smooth
- Using a whisk or a spoon, mix all the ingredients together until well combined and smooth. Taste and adjust seasoning if necessary.
Chill and Serve
- Cover the bowl with plastic wrap or transfer the sauce to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature with your favorite dishes.
Notes
- Adjust horseradish amount to control the spice level to your liking.
- Store leftovers refrigerated up to one week or freeze for up to three months.
- Substitute Greek yogurt for sour cream for a tangier flavor.
- Use fresh horseradish root instead of prepared horseradish for a sharper taste.
- Do not rush roasting garlic to avoid bitterness; fully caramelize cloves for best flavor.