Mediterranean Creamy Horseradish Recipe
A bright, tangy, and creamy sauce with a Mediterranean touch.
This horseradish sauce blends Greek yogurt, olive oil, lemon, garlic, and herbs to create something sharp yet balanced. It delivers the signature heat of horseradish but softens it with creamy yogurt and mellow citrus. It works well with grilled meats, roasted vegetables, seafood, sandwiches, and even simple grain bowls. The sauce keeps well, takes only minutes to make, and tastes even better after chilling.
Prep: 5 minutes
Chill: 15 minutes (optional)
Total: 5–20 minutes
Ingredients
½ cup prepared horseradish (not the cream style)
½ cup Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon chopped parsley
1 tablespoon chopped dill
1 teaspoon honey (optional)
Instructions
Add the Greek yogurt to a small mixing bowl.
Stir in the prepared horseradish.
Add olive oil and whisk until smooth.
Mix in lemon juice and Dijon mustard.
Add the minced garlic.
Season with salt and black pepper.
Stir in parsley and dill.
Add honey if you want a lightly sweet balance.
Taste and adjust the seasoning.
Chill for 15 minutes to let the flavors settle.
Tips
Use fresh garlic for the best flavor; garlic powder makes the sauce milder.
Drain prepared horseradish if it’s too watery so the sauce doesn’t thin out.
Greek yogurt gives good body; full-fat yogurt creates a richer sauce.
Add lemon gradually so the tang doesn’t overpower the horseradish.
Olive oil helps smooth the sharpness while keeping it Mediterranean.
Whisk well to avoid a grainy texture.
Let the sauce rest; the heat mellows slightly as it chills.
Add more horseradish for a hotter version.
Use mild honey if you add sweetness; bold honey can take over the flavor.
Store it in a glass container so it keeps its aroma and freshness.
Variations
Tahini version: Add a tablespoon of tahini for a nutty flavor.
Mint version: Replace dill with chopped mint.
Extra spicy: Add chili flakes or Aleppo pepper.
Olive version: Stir in minced Kalamata olives.
Creamy feta: Blend in a tablespoon of crumbled feta for a thicker dip.
Caper version: Add a teaspoon of chopped capers for more tang.
Avocado version: Mix in mashed avocado for a softer heat.
Lemon-herb version: Add zest along with the juice.
Vegan version: Use coconut yogurt or cashew yogurt.
Roasted garlic version: Replace fresh garlic with mashed roasted garlic for a sweeter, deeper flavor.
Q&A
Can I use homemade grated horseradish? Yes, it will be hotter and fresher.
Can I make it ahead? It lasts 3–4 days in the fridge.
Can I freeze it? No, yogurt-based sauces do not freeze well.
Is it spicy? It has a sharp heat, but the yogurt balances it.
Can I use sour cream instead of yogurt? Yes, sour cream makes it richer.
Can I use dried herbs? Use half the amount since dried herbs are stronger.
Can I thin the sauce? Add a splash of water or milk.
How do I make it thicker? Add more yogurt or a small spoon of mayo.
Does the heat fade over time? Yes, horseradish naturally loses heat as it sits.
What does it pair with? Grilled chicken, lamb, vegetables, seafood, wraps, and roasted potatoes.
Nutrition
(per 2-tablespoon serving, approximate)
Calories: 45–55
Protein: 2 g
Carbs: 3 g
Fat: 3–4 g
Fiber: 0 g
Sugar: 1–2 g
Sodium: 110–130 mg
Conclusion
This creamy Mediterranean horseradish sauce brings together heat, tang, and freshness in one simple bowl. It’s light but flavorful, with yogurt adding backbone and herbs bringing a bright finish. You can keep it mild or make it hotter depending on how much horseradish you use. It works with almost any savory dish, from roasted vegetables to grilled meat or fish. Since it takes only a few minutes to make, it’s an easy way to add personality to everyday meals. If you enjoy sauces that feel fresh and bold without being heavy, this one fits right in with Mediterranean-style cooking.