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.

Creamy Horseradish Sauce - A Family Feast

Creamy Horseradish Sauce

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • 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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  • 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!

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