Skip to Content

Spicy Brown Mustard & Horseradish Sour Cream Salad Dressing

Sharing is caring!

Spicy Brown Mustard & Horseradish Sour Cream Salad Dressing


Heatwave? Let me paint a picture for you. Take a woolen blanket and soak it with hot water until it’s heavy and steamy, wrap yourself in it, right over your clothes, so tightly that you feel like you can barely breath and move, step into a steam room (or the bathroom right after someone has taken an overly long and hot shower), and turn the furnace on. To 100ºF. Yea. That about describes it… If you’re from a tropical jungle, come visit! You’ll feel right at home! Seriously, it has been downright nasty, and at times, almost unbearable here. If your area is going through this right now, too, be sure to check on your elderly, ill, and disabled family members and neighbors! They may need your assistance!

So. When Mother Nature has her panties all in a bunch and is all fired up about something, all I want to nibble on is a nice, cool and refreshing, SALAD. Loaded with fresh, garden veggies, and topped with homemade <– a MUST! — salad dressing!

My favorite thing for breakfast? Salad. YEP. Year-round, actually, but immensely so in the blast-furnace, summertime heat! It just starts your day off right! Light. Refreshing. Healthy. Loaded with veggies to get your body going. And drizzled with lots of homemade salad dressing!! I LOVE it.


spicy mustard horseradish sour cream dressing


I have quite a NICE amount of *homemade salad dressings* on my blog now, so if this one isn’t up your alley, there are more than a baker’s dozen now on my blog to check out. I truly, highly recommend that you give my dressings a chance. I can’t even tolerate store-bought anymore. I can’t. And neither can my hubby, either. Once you make them homemade, you’ll never go back. And if you cave, you’ll see what I’m fussing about. They taste so awful to us, that they’re literally inedible now in comparison, and they’re sooooo easy to make, that why wouldn’t you???

I loved this latest one so much, that after tasting, adding, tasting again, and adjusting…I finally had to just put it away. It was so dang good that I wanted to just grab the bowl and drink it!!! -Yea-. It was that kind of good.  No weird “preservatives”, and just a pinch of sugar, versus shameful amounts of condensed corn syrup and “unpronounceables”! Besides the other obvious. Completely lacking in flavor a total rip-off in price.

(Can you tell that I’m about fed-up with corporate greed?) Sorry. It’s just that, we need to realize that making such simple things like “salad dressing” is one of those things that we should be doing without even thinking about it twice. So don’t buy those expensive bottles of chemicals. Just make it. And adjust it to however you like.

I served this Spicy Brown Mustard & Horseradish Sour Cream Dressing over a lettuce and baby spinach salad, with thinly sliced roast beef, cheddar and provolone, (which was the whole inspiration for this one). I added in sliced mini baby corns, grape tomatoes, cucumber, zucchini, radishes, sweet red cubanelle pepper, and red onion! (My hubby added chopped hard-boiled egg to the top of his!) And we were in SALAD HEAVEN.



Spicy Brown Mustard & Horseradish Sour Cream Salad Dressing


*Homemade is so much better and so easy!! Be sure to check out all of the cool
Salad Dressings that I’ve created & shared for you so far!
And enjoy!

Spicy Brown Mustard & Horseradish Sour Cream Salad Dressing
Yield: almost 2 cups

Spicy Brown Mustard & Horseradish Sour Cream Salad Dressing


  • 3/4 cup thick regular sour cream such as Daisy
  • 3/4 cup heavy mayo such as Hellmann's
  • 1/4 cup whole milk, can sub 2%
  • 1 Tbl. apple cider vinegar
  • 3 Tbl. quality spicy brown mustard such as Gulden's
  • 2 Tbl. extra hot jarred horseradish
  • 1/2 tsp. garlic powder
  • 1 Tbl. finely chopped fresh parsley, can sub 1 tsp. dried
  • 1 tsp. coarse ground black pepper
  • 1/4 tsp. regular table salt
  • 1/8 tsp. sugar
  • 1 Tbl. thinly sliced or snipped fresh green onion (2 medium to large)


  • Add first 4 ingredients into a medium-sized bowl and whisk well until mixed and creamy. Add rest of ingredients except green onion . Whisk extremely well to mix.
  • Stir in snipped green onion.
  • Pour into a jar or container, and chill.


    Print Friendly, PDF & Email

    Brandi McAtee

    Monday 18th of July 2016

    Y-U-M-M-Y! I'm definitely trying this! I love a good salad, simple, usually just some spinach, herbs, red onion, maybe some crumbled blue cheese or feta, and some shaved roast beef, and this dressing sounds perfect for it. And, like you, I detest store-bought dressing! ICK! Thanks Kelly! :)


    Monday 18th of July 2016

    Thank you so very much, Brandi! :D I so hope you enjoy!! And remember, there's always a wee bit of wiggle room to adjust to your own personal taste! I LOVED it just as it is, though! Enjoy!!! :D


    Monday 18th of July 2016

    Kelly, how log would this last in he frig? I could cut the recipe in half maybe? Had you "Best Country Pot Roast" last night. Some took leftovers for work lunch. The kids send there regards.


    Monday 18th of July 2016

    Hi, Jeanette! This should last 3-4 days at least, possibly even a week! (Salad dressing disappears FAST here, so I've never been able to experiment to see, lol). Glad you enjoyed the pot roast and say hi to the kiddos! :D Thanks so much for stopping by! :D

    Skip to Recipe