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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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  • 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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