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Keto Sauces

Horseradish Sauce II

This keto horseradish sauce pairs tangy blue cheese with a sharp kick of horseradish. I love how it elevates a simple steak or roasted veggies. With just a few ingredients and a quick blend, it's a creamy, bold condiment ready in minutes—perfect for your low-carb kitchen.

10 min Prep time 0 min Cook time 10 min Total time 6 Servings 170 Calories
Horseradish Sauce II

Ingredients

  • cup heavy cream
  • /4 cup crumbled blue cheese
  • /4 cup prepared horseradish
  • /2 teaspoon mustard powder

Instructions

  1. Step 1

    I start by pouring the heavy cream into the blender and let it run on low speed for about a minute. You'll see it thicken slightly and become frothy. That's when I begin adding the blue cheese in small crumbles, blending between each addition to create a smooth base. Then I spoon in the prepared horseradish and sprinkle in the mustard powder. Another quick blend combines everything into a creamy, uniform sauce. At this point, I taste and adjust—sometimes adding a pinch of salt or a little more horseradish if I want extra zing. I pour the finished sauce into small sterile jars and refrigerate. The flavors meld beautifully over a day or two, so it's even better when made ahead. This sauce is fantastic right from the jar, served chilled alongside grilled meats, roasted vegetables, or even as a bold dip for raw veggies.

Chef's Tip

I always reach for a crumbly, bold blue cheese like Roquefort for depth, and if I'm feeling adventurous, I grate in a teaspoon of fresh horseradish root right before blending to amplify that zippy heat.

Storage Tips

Keep in an airtight jar in the fridge for up to one week. Give it a good stir before serving, as a little separation may occur naturally.

Variation Tips

Swap blue cheese for feta and add fresh chives for a brighter twist. Serve as a zesty dip for celery sticks or drizzle over smashed keto burgers.

Frequently Asked Questions