Rich, Sharp, and Ready in Five Minutes
Horseradish cream sits between fry sauce and cocktail sauce on the richness scale. The sour cream base gives it body and a mild tang. The horseradish provides heat that's immediate and direct — different from the vinegary build of cocktail sauce, different from the mellow richness of fry sauce. It works particularly well with the heavier batters on the cube steak and buttermilk versions, where you want a sauce that cuts through rather than adds to.
This is also the sauce The Dutch Goose serves with their finger steaks in Boise — a 10-ingredient battered version where the kitchen chose horseradish cream over fry sauce for a reason. The richness of the batter needs something with acidity and heat behind it.
Use full-fat sour cream. The texture of low-fat versions is looser and the flavor is thinner. A 15-minute rest in the refrigerator improves it noticeably — the flavors come together and the sauce thickens slightly as it chills.
Horseradish Cream Sauce
- 1/2 cup full-fat sour cream
- 2 tablespoons prepared horseradish (not horseradish sauce)
- 1 tablespoon mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Worcestershire sauce
- Pinch of kosher salt
- Pinch of black pepper
- Fresh chives, thinly sliced, for garnish (optional)
- Combine the sour cream, horseradish, mayonnaise, lemon juice, Dijon, garlic powder, and Worcestershire in a small bowl. Stir until smooth and fully combined.
- Taste and adjust. Add more horseradish for extra heat, more lemon for brightness, or a small pinch of salt if it needs it.
- Cover and refrigerate for at least 15 minutes before serving. Garnish with sliced chives if using. Serve cold alongside hot finger steaks.
On the mayonnaise: A tablespoon of mayo in a sour cream base is not enough to taste on its own. It adds emulsification and a small amount of richness that rounds out the sauce without making it taste like mayo. Don't skip it.
Storage: Keeps covered in the refrigerator for up to 5 days. The horseradish heat fades over time — taste before serving and add a small amount of fresh horseradish if needed after day two.
Adjusting the Heat Level
Two tablespoons of prepared horseradish produces a medium heat that most people find comfortable. The sour cream base moderates the intensity compared to the same amount in cocktail sauce. To push it hotter, add horseradish a teaspoon at a time — the heat compounds quickly in a cream base. One tablespoon extra is a significant step up.
For a milder version, reduce to one tablespoon of horseradish and increase the sour cream to 2/3 cup. The result is a gentle background heat that works well for people who want the flavor of horseradish without the sharp punch.
Have Questions?
Common questions about sauces and technique are covered on the Finger Steak FAQ page.