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Radish or Mustard Root Cream Sauce

Black Spanish Radishes or Mustard Root pack a lot of heat! This recipe is a great substitute for the horseradish cream sauce traditional served with cuts of juicy rare red meat. It’s great with steak, but equally as delicious with roasted salmon or as a dip or dressing for a side of roasted potatoes or veggies. Add fresh herbs if you like!


  • 2 medium or 1 large black Spanish radish, scrubbed clean and grated
  • 1/2 teaspoon sugar (optional)
  • Pinch of salt
  • 1 tablespoon white wine vinegar or lemon juice
  • 1/2 cup sour cream
  • 2 tablespoon milk or buttermilk
  • Fresh dill, parsley or chives, if desired

Mix grated radishes with sugar, salt and vinegar or lemon juice. Let sit for 15 minutes. In another bowl or jar, mix together sour cream and milk or buttermilk until smooth. Stir in radishes. Add a bit more milk or buttermilk, if needed to get to desired consistency and taste for salt and acid, adding a bit more if necessary.

Submitted by Sara Jones, Tucson CSA