Creamy Horseradish Sauce is zesty and delicious. It’s the perfect accompaniment to any beef dinner, especially prime rib!
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.
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.
PrintCreamy Horseradish Sauce
Creamy Horseradish Sauce is zesty and delicious. It’s the perfect accompaniment to any beef dinner, especially prime rib!
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: sauce
- Method: stir
- Cuisine: American
Ingredients
- 1 cup well-drained prepared horseradish (or more per your tastes) *see note below
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- Few drops Tabasco sauce
Instructions
- Mix all ingredients in a small bowl.
- Cover refrigerate until needed.
Notes
The amount of horseradish is up to you. Personally, I like to use a lot more than our recipe calls for, but that is just my personal preference. Start with the amount listed then keep adding more until it meets your tastes. Just make sure to squeeze out the liquid before adding.
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My family and I love this recipe. It’s the best horseradish sauce I’ve had
Thanks Julia!
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.
Thanks Lynn – I agree!
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.
Thanks Jason! So glad you enjoyed the sauce!
What do you mean by prepared horseradish? Grated or what?
Thanks for clarifiling this for me>
Judy
Hi Judy – Yes, it’s grated, not the creamy horseradish sauce. The jar will say “prepared” on the label. Hope that helps.
How long will horseradish sauce keep in the refrigerator?
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.
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?
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)
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.
You’re welcome Christopher – great suggestions!
Great!!!
Instead of prepared horseradish how much of fresh grated horse radish would I need?
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,
Jack
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!
You are very welcome Dave – so glad you enjoyed the sauce!
Your recipes look amazing. I can’t wait to try them. Thanks for sharing.
Thank you Shirley! Hope you love the recipes!