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Creamy Horseradish Sauce - Creamy and zesty, this sauce is a perfect accompaniment to beef.


We’re sharing one more recipe today to make your Perfect Prime Rib dinner even more delicious – a fantastic Creamy Horseradish Sauce to serve along with it!

In my opinion, the zesty flavor of horseradish is a perfect complement to any steak or roast beef dish. This Creamy Horseradish Sauce is cool and creamy with a gentle heat, and spooned on top of a slice of prime rib – it helps balance and enhance the richness of the meat.

Creamy Horseradish Sauce - Creamy and zesty, this sauce is a perfect accompaniment to beef.


This Creamy Horseradish Sauce is very easy to make – just mix all of the ingredients in a bowl. But it’s best served chilled so be sure to prepare this sauce in advance – while your prime rib cooks – and refrigerate it until ready to serve.

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Creamy Horseradish Sauce - A Family Feast

Creamy Horseradish Sauce

  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 2 cups


  • 1 cup well-drained prepared horseradish
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons fresh squeezed lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • Few drops Tabasco sauce


  1. Mix all ingredients in a small bowl and refrigerate until needed.

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Creamy Horseradish Sauce - Creamy and zesty, this sauce is a perfect accompaniment to beef.

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  • Lorraine wrote:

    Too sour! Too much lemon juice!

    • Martha wrote:

      Thanks for your feedback Lorraine. (Did you happen to use bottled lemon juice – which is MUCH more sour than fresh?)

  • robert harron wrote:

    good recipe for large croud. but would like a recipe the same for a family of four please send revised recipe to e-mail [email protected] thanks robert

    • Martha wrote:

      Hi Robert – For four people, we’d suggest cutting the recipe in half (which makes 1 cup). Here are the ingredients:

      1/2 cup well-drained prepared horseradish
      1/4 cup sour cream
      1/4 cup mayonnaise
      1 tablespoons fresh squeezed lemon juice
      1/2 teaspoon kosher salt
      1/8 teaspoon freshly ground black pepper
      1 teaspoons Worcestershire sauce
      1 drop Tabasco sauce

  • Julia wrote:

    My family and I love this recipe. It’s the best horseradish sauce I’ve had

    • Martha wrote:

      Thanks Julia!

  • Lynn wrote:

    Outstanding horseradish sauce!!! Absolutely loved it with our roast beef. So quick and easy to make too. It will also complement a BBQ’d steak wonderfully come spring.

    • Martha wrote:

      Thanks Lynn – I agree!

  • Jason Moser wrote:

    Phenomenal recipe. I halved the recipe and it complements my prime rib perfectly! It seems like the amount of horseradish will make it super hot, but it is the perfect blend.

    • Martha wrote:

      Thanks Jason! So glad you enjoyed the sauce!

  • judy wrote:

    What do you mean by prepared horseradish? Grated or what?
    Thanks for clarifiling this for me>

    • Martha wrote:

      Hi Judy – Yes, it’s grated, not the creamy horseradish sauce. The jar will say “prepared” on the label. Hope that helps.

  • SalomSusan wrote:

    How long will horseradish sauce keep in the refrigerator?

    • Martha wrote:

      Hi Susan – It will last as long as the closest/shortest code/use by date on the ingredients (mayonnaise, sour cream and horseradish). For example, if your sour cream has an expiration date of two weeks from now and the other two are longer, you should stop using it on the expiration date of your sour cream. That said, if you’ve left the sauce to sit out for hours at room temperature during your dinner, I would not save it at all.

  • Shelli wrote:

    We are hosting a party for 200 people and purchased 90 lbs of prime rib. I’ve never tried horseradish sauce but it has been requested. How much do people use on their prime rib? Do you have a guess of how many this recipe would serve?

    • Jack wrote:

      The recipe makes about 16 ounces which is two cups (one pint). The average person who likes horseradish sauce would use 1-2 tablespoons. There are 32 tablespoons in one pint which means that this recipe would serve 16-24 guests. That is assuming everyone likes horseradish sauce. I assume you will also be offering some sort of an Au Jus so let’s say 150 out of 200 want the horseradish sauce. That would mean you should multiply the recipe by 7 or 8. (Average of 20 portions per recipe)

  • Christopher wrote:

    What a great recipe! I have used this many times and it is always excellent! I do however add about a teaspoon of lemon zest to further compliment the horseradish. And while it was mentioned for excellent prime rib, it is an absolute must have with corned beef! Thanks for a great recipe.

    • Martha wrote:

      You’re welcome Christopher – great suggestions!

  • Marcy wrote:

    Instead of prepared horseradish how much of fresh grated horse radish would I need?

    • Jack wrote:

      When I was younger, I grew horseradish just because I was curious about the root. Within two seasons it took over my garden and started popping up in the lawn. Anyway, I loved peeling and grating the root and found that it was the same as buying a jar. The only difference between the fresh root and the jar is that the horseradish in the jar was preserved in vinegar. So the short answer is same for same. Should be no difference.

      Good luck,

  • Dave wrote:

    I made this sauce to accompany a prime rib I made for Christmas this year. Of all the horseradish sauce recipes I’ve tried, this one is hands down my favorite! Thanks so much for sharing it. I’ll definitely be making it again!

    • Martha wrote:

      You are very welcome Dave – so glad you enjoyed the sauce!

  • Shirley Pearce wrote:

    Your recipes look amazing. I can’t wait to try them. Thanks for sharing.

    • Martha wrote:

      Thank you Shirley! Hope you love the recipes!

  • Bobbie Gordon wrote:

    How long will this sauce last in refrigerator? I made it last Friday for a party and I have alot left to be used for Christmas. Should I just make fresh?

    • Jack wrote:

      It will last as long as the shortest code you used on mayonnaise, sour cream and horseradish. For example, if your sour cream has an expiration date of two weeks from now and the other two are longer, you should stop using it on the expiration date of your sour cream. That said, if you let it sit out for hours at room temperature, I would not save it at all.

  • James murphy wrote:

    The horshradish sauce looks like the perfect match to beef

    • Martha wrote:

      We agree James! Hope you enjoy the recipe!

  • Diane wrote:

    The horse radish sauce was perfect

    • Martha wrote:

      Thanks Diane!

  • Mark wrote:

    This is an insanely good horsey sauce recipe. I have $175 worth of prime rib on my smoker right now and can’t wait to slather this sauce all over it. Great job!

    • Martha wrote:

      Thanks Mark! Sounds like you have a fantastic dinner planned!!

  • Lamb wrote:

    So this is yummy! I have made it as is, and I’ve added a bit of this-and-that at times too! My last batch included maybe a tbsp or a bit more, of sweet relish, about a tsp of fresh dill, and roughly a tsp or so of fresh mined garlic. Winner. (For those wondering about getting that horseradish nice a dry – cheesecloth is awesome.:))

    Thank for this addition to whatever!

    • Martha wrote:

      Sounds like some great adaptations! Thanks!

      • Lamb wrote:

        Of course! I bet this would be gorgeous in mashed potatoes:). You’re welcome!😊

  • S.Brink wrote:

    These Horseradish sauce recipe sounds so delicious and easy to make. Thank you, can’t wait to try them!

    • Martha wrote:

      You’re welcome! Hope you enjoy the recipe!

  • Grace wrote:

    I have never used horseradish before, eager to try thus recepie. Can I use the horseradish that is already prepared, and just add the remaining of the ingredients, or does it have to be just plain horseradish?

    • Martha wrote:

      Hi Grace – Yes – you can use the prepared horseradish (just not the horseradish that is already in a cream sauce.) Enjoy!

  • Kristie wrote:

    This looks like a wonderful recipe and I plan to use it on Christmas eve. Can I make it the day before? So much!

    • Martha wrote:

      Yes – no problem making the sauce the day before. Enjoy!

  • Cheryl wrote:

    Excellent sauce! My go to recipe every year for our Christmas beef tenderloin.

    • Martha wrote:

      Thanks so much Cheryl!

  • Konnie wrote:

    warning: if you are going to use fresh horseradish, prepare it outside. also take your contact lenses out before you start.

    • Martha wrote:

      Wow Konnie! That must have been some very potent fresh horseradish!

  • Joe Kincaid wrote:

    Great ratsirpe! This is a very mild horseradish sauce, and is as advertised. BUT, for those of us who want our nose hairs burned out, eyes watering, knee slappin, pickle poppin,

    • Martha wrote:

      Thanks Joe! Feel free to add even more horseradish if you’d like a zestier sauce!

  • Greg wrote:

    A really great sauce! Have made it several times now and used it on prime rib, roast beef and steaks to various sandwiches (VERY good here). Always on the condiment rack for burgers at backyard cookouts. My only tweak is that I add about 1 1/2 tablespoons of chopped fresh chives; adds a nice background note and a bit of color.

    • Martha wrote:

      Great addition Greg! So glad you enjoyed the sauce!

  • Sue wrote:

    Is that really ONE cup of horseradish?? sounds like a lot!

    • Martha wrote:

      Yes! It’s a zesty sauce that you’d use as a condiment on Prime Rib or other meats. If you are worried about the amount, feel free to start with less and add more to suit your tastes.

  • Chris wrote:

    Great recipe! I like how you used mayo with the sour cream. A keeper!

    • Martha wrote:

      Thanks Chris! We’re glad you enjoyed the recipe!

  • vivian wrote:

    Made this tonight for my husband and daughter to have on roast beef sandwiches. Shaved roast beef, your sauce, some pickles, warmed up on a big bun and they were very happy. \thanks!

    • Martha wrote:

      You’re welcome Vivian! So glad you enjoyed the recipe!

  • Lisa wrote:

    Prepared horseradish as in the jar or fresh that is crushed? Any certain brand?

    • Martha wrote:

      Hi Lisa – We use jarred (but if you make your own fresh, by all means use that). We’ve used Gold’s (it’s kept in the refrigerated section of our supermarket) but any brand will do.

  • Betty Gresham wrote:

    Can’t wait to try this on Christmas Day .Thanks

    • Martha wrote:

      Hope you love the recipe Betty!

  • Ruth Leffler wrote:

    Hi Martha,
    Have you ever tried freezing this recipe? I have a lot of fresh horseradish to use for just the two of us. Thanks!

    • Martha wrote:

      Hi Ruth – No…we haven’t tried freezing it. (I’m not sure that the sour cream and mayo would freeze very well.) Sorry I can’t be more help!

  • Barbara wrote:

    I love the ingredients for this creamy horseradish sauce. I usually make the Lawry;s version but I’ll be making yours this year. Thanks for sharing!!!!

    • Martha wrote:

      We hope you enjoy this recipe too! 🙂

  • Linda R wrote:

    Hi Martha,
    Can’t wait to make your creamy horseradish for our Beef Tenderloin Christmas Eve family dinner. Our son always tells us not to get him a gift, as he waits all year for that dinner. We usually have 16 people, however this year it will be 17, as we have a new great grandson.The prime rib sounds soooo good {one is in my freezer}, and I may give Yorkshire Pudding a try—always thought it was too difficult. I have no success with popovers, this sounds easier.
    God Bless,

    • Martha wrote:

      Thank you Linda! I hope your family enjoys the recipes – and what a compliment! You must be a great cook if your son only wants your Christmas dinner! 🙂 I do think that Yorkshire Pudding is easier than popovers – I hope you have good luck making it this holiday season! Thanks for writing to us today. Martha P.S. Congrats on your new grandson! Such a fun time of year to have a new baby in the family…

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