This creamy horseradish sauce is the only thing I serve with prime rib. It takes five minutes, uses just two main ingredients, and it's exactly what a juicy slice of beef needs!
I make prime rib every holiday, and this sauce is always on the table next to it. I usually skip the au jus altogether and go straight for the horseradish cream. Everyone in my family loves it and this recipe makes enough that you won't worry there won't be enough to go around.
Quick answer: Stir together 1 cup sour cream and ¼ cup prepared horseradish, then season it with salt and pepper. I also add a big spoonful of Dijon, but you can omit that if your prefer. Chill it for at least 30 minutes so the flavors can meld, and serve it cold with prime rib or any roast beef.
Ingredients
- Sour cream: Full-fat sour cream makes the thickest, creamiest sauce. Light sour cream works but it'll be a little thinner.
- Prepared horseradish: Look for jars labeled "prepared horseradish" in the refrigerated section, usually near the pickles or deli meats. It's grated horseradish root that's been preserved with vinegar and salt. Don't buy "horseradish sauce" or "creamy horseradish," which are already mixed with mayonnaise or cream and are much milder (unless you'd rather just purchase that and skip making it yourself, but I promise it's much better homemade and only takes a minute)!
- Kosher salt and freshly ground black pepper: Season to taste after you mix together the other ingredients.
- Dijon mustard (optional): This adds even more flavor and I always add it. That said, skip it you prefer (it's still delicious).
How to Make Horseradish Sauce
- Drain the horseradish (optional): If your prepared horseradish is really wet, you can press it in a fine-mesh strainer or squeeze it gently in a paper towel to remove the extra liquid (this keeps the sauce thick and creamy instead of watery). You can also just use a fork to remove the horseradish and let it drain off, which I've done when I've been short on time and it works pretty well.
- Mix: In a small bowl, stir together the sour cream, horseradish, and Dijon (if using) until it's smooth.
- Season and taste: Add a pinch of salt and a few grinds of black pepper. Taste, and add more horseradish if you want more heat.
- Chill: Cover and refrigerate the horseradish sauce for at least 30 minutes, and up to 2 days. The flavors meld as it sits, so be sure to make it at least 30 minutes before your roast will be done. Take it out about 15 minutes before serving so it isn't ice-cold.
How to Make It Hotter (or Milder)
Prepared horseradish varies a lot from brand to brand, and even from jar to jar. A freshly opened jar is at its strongest, and it slowly loses its punch the longer it's open. That's why the amount is always "to taste."
- For a milder sauce: Start with 2 to 3 tablespoons of horseradish, taste, and add more a little at a time.
- For a hotter sauce: Use up to ⅓ cup of horseradish, adding even more if you like it really hot.
- Using fresh horseradish root: Freshly grated root is much stronger than jarred. Start with about 1 tablespoon, add a tiny bit of white vinegar, and build from there. Grate it in a well-ventilated spot, because the fumes are intense!
Variations
- Extra creamy: Swap ¼ cup of the sour cream for mayonnaise. This will give you more of a steakhouse-style sauce.
- Lighter: Use plain full-fat Greek yogurt instead of sour cream.
- Flavored: Stir in a tablespoon of finely chopped fresh chives and a squeeze of fresh lemon juice.
Make-Ahead and Storage
This is a great make-ahead sauce for a busy holiday. You can make it up to 2 days in advance, and the flavor actually gets better as it sits.
Store it covered in the refrigerator for up to 5 days. Don't freeze it, because the sour cream will separate when it thaws.
What to Serve With Horseradish Sauce
Prime rib is the classic pairing, but this sauce works anywhere you want a cool, zippy contrast to rich meat:
There are two main dishes I choose between for our Christmas dinner: Boneless Prime Rib with a Garlic-Herb Crust and this Perfect Standing Rib Roast + Garlic Mustard Wet Rub. This horseradish sauce is the perfect accompaniment to both, which is why it also gets made every Christmas.
For other holidays, like New Year's Eve and Valentine's Day, I usually opt for either Beef Wellington or a Tomahawk Steak (they were made to share)! Horseradish sauce also works well with both of these main dishes.
It also goes wonderfully with leftover prime rib sandwiches, piled onto crusty bread with caramelized onions. Or add a dollop to plain or Stuffed Baked Potatoes in place of regular sour cream.
Frequently Asked Questions
What's the difference between prepared horseradish and horseradish sauce?
Prepared horseradish is just grated horseradish root that's been preserved in vinegar and salt (it's very sharp and pungent).
Store-bought horseradish sauce is prepared horseradish that's already been mixed with mayonnaise or cream, so it's much milder.
For this recipe, you want prepared horseradish.
Is horseradish cream the same as horseradish sauce?
Yep, the names are used interchangeably for a creamy sauce made with horseradish and sour cream (or sometimes mayonnaise or whipped cream).
How far ahead can I make horseradish sauce?
Up to 2 days before serving. Keep it covered in the refrigerator, and give it a stir before serving.
Why is my horseradish sauce watery?
The liquid from the jarred horseradish is usually the reason. Drain the horseradish before mixing it with the sour cream, and make sure to use full-fat sour cream.
Why isn't my horseradish sauce spicy?
Your jar of horseradish had probably been open for a while (it gets less spicy over time once it's been opened). You can either add more horseradish or pick up a fresh jar and try again.
Easy Horseradish Sauce for Prime Rib
This easy recipe takes just a few minutes to make and it's so much better than store-bought.
It's the perfect accompaniment to prime rib or other beef roasts!
Ingredients
- 1 cup sour cream
- ¼ cup prepared horseradish
- kosher salt & freshly ground black pepper, to taste
- a spoonful of dijon (optional)
Instructions
- Drain the horseradish if it's very wet.
- Stir together the sour cream, horseradish, and Dijon (if using).
- Season with salt and pepper, taste, and add more horseradish if desired.
- Cover and refrigerate at least 30 minutes, and up to 2 days. Remove from the fridge about 15 minutes before serving.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 51Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 15mgSodium: 34mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
This data was provided and calculated by Nutritionix.
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