Horseradish Dill Sauce

"Great on smoked salmon, smoked trout, a juicy hamburger or roast beef! I love the Horseradish Dill Sauce from Annie Gunn's (a restaurant here in St. Louis. . .they serve it with their smoked seafood platter), so I made an attempt to recreate it here and it's not bad :)"
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
photo by januarybride photo by januarybride
Ready In:
1/2 cup




  • Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).

Questions & Replies

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  1. Chocolatl
    We had this with beef and it was excellent. The horseradish flavor kind of sneaks up on you. I think this would be good with corned beef as well. Thanks for posting!
  2. Rachael H.
    I have a friend who is allergic to mustard. I used this recipe to make my potato salad and deviled eggs.
  3. IngridH
    I made this as an alternative to tarter sauce for my fish and chips, and was very pleased. Just enough of the horseradish flavor to be pungent, but not so much that it burns. For the all purpose seasoning I used Penzey's Mural of Flavor, and for the season salt- Johnny's. This would be a great spread for a roast beef sandwich. Made for ZWT6.
  4. Chef Buggsy Mate
    WOW!!! This sauce is so flavorful. I actually used it to top oven roasted fingerling potatoes. Even my 4 children loved it. Two of my daughters claimed the little bit that was left over for dipping veggies in tomorrow. I will definitely make this sauce again. Thanks for posting this recipe. Made and reviewed for the 37th AUS/NZ Recipe Swap.
  5. The Flying Chef
    This sauce is excellent!!! I love horseradish and this is a fantastic sauce to use it in. I also made up Recipe#334780 which is a fantastic seasoning and is great used in this. I served this with a mini seafood platter and made another Asian sauce as well, to go with my tuna and scallop. This went well with both and I ended up dipping everything in it. I had left over sauce which I saved in the fridge and had with some smoked salmon for breakfast, it was so delicious. I made my sauce in the morning before work so it had all day to allow for the flavours to come out, not quite 24hrs but a good 14-15hrs. Another great one JB cheers.



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