I love horseradish, and this homemade keto horseradish sauce is one of my favorite recipes. It’s simple, bold, and perfect for adding a zesty kick to many dishes.
In about 10 minutes and with just three ingredients, you can make a fresh horseradish sauce that’s far superior to most store-bought options. I’ve been making this for years and enjoy its bright heat and clean flavor. It’s easy to adjust to your taste, and it pairs beautifully with meats, eggs, salads, and appetizers.
About horseradish root
Horseradish is a root vegetable in the mustard family with a sharp, pungent flavor. Freshly grated root produces a strong, sinus-clearing heat that’s more intense than onions, so you may want to ventilate the kitchen while grating. Besides its bold flavor, horseradish contains nutrients such as calcium, folate, magnesium, potassium, zinc, and vitamin C. Choosing a firm root without soft spots and using it soon after purchase ensures the best freshness and heat.
Ingredients and how to control the heat
The core ingredient is fresh horseradish root. Use a medium root that feels firm and grate it using a larger grater slot for a pleasant texture. Heat intensity varies between roots, and you can also control it by when you add the vinegar. Adding vinegar immediately produces a milder sauce; waiting about three minutes after grating before adding vinegar results in a hotter sauce. I use plain white vinegar and salt to taste—no added sugar or water needed.
Tips for making the sauce
This recipe is flexible to personal preference. Add vinegar a tablespoon at a time until you reach the consistency you like—some prefer a drier texture, others a looser sauce. My preferred ratio is about 3/4 cup grated horseradish to 7 tablespoons vinegar. For salt, start with 1/4 teaspoon and increase to 1/2 teaspoon if desired. You can also prepare this in a food processor: peel and chop the root, then pulse with the vinegar and salt until combined.
Serving suggestions
This horseradish sauce is versatile. It’s classic with prime rib cooked to medium-rare, but it also brightens breakfast dishes like scrambled eggs or egg casseroles. Stir some into egg, chicken, or tuna salad for extra zip. It makes an excellent addition to dips, roasted vegetable sauces, or a spicy wing sauce. If you discover a new favorite use, I’d love to hear about it.
Helpful hints
* Make it in a food processor by peeling and chopping the root, then combining it with vinegar and salt.
* Stored in a sealed container in the refrigerator, the sauce will keep at least a month.
Main Kitchen Equipment
- Grater
- Medium mixing bowl (or food processor)
Homemade Keto Horseradish Sauce
20 Servings
10 minutes
10 minutes
Fresh, simple, and full of zip—this homemade keto horseradish sauce is ready in minutes.
Ingredients
- 1 medium horseradish root, grated (¾–1 cup)
- ⅓–⅔ cup white vinegar
- ¼–½ teaspoon salt
Instructions
- Trim and peel the horseradish root.
- Grate the root using a coarse grater or pulse in a food processor.
- Add vinegar a tablespoon at a time until you reach the desired consistency and heat.
- Season with ¼–½ teaspoon salt, to taste.
- Serve immediately or store in a sealed container in the refrigerator.
Nutrition Information:
Yield: 20 Servings
Serving Size: 1
Amount Per Serving:
Calories: 8Total Fat: 0gCholesterol: 0mgSodium: 81mgCarbohydrates: 1gProtein: 0g
Nutritional information is approximate and provided as a courtesy. Values will vary by ingredients and brands used.
Did you make this recipe?
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Splash of Encouragement
Oh, give thanks to the LORD, for He is good! For His mercy endures forever. Psalm 106:1