Creamy Horseradish Sauce for Prime Rib

Growing up, the only time we ever had prime rib was at fancy restaurants, and I always wondered how they made that creamy horseradish sauce that came with it. My mom’s version was just straight horseradish from a jar – which cleared our sinuses but wasn’t quite the same.

It wasn’t until I started cooking for my own family that I learned the secret: mixing that spicy horseradish with a few simple ingredients creates that smooth, restaurant-style sauce I remembered. Now, whenever I serve prime rib at home, this sauce is always on the table, and my guests actually think it’s better than what they get at steakhouses.

What Kind of Horseradish Should I Use?

For this sauce, you’ll want to use prepared horseradish that comes in a jar, which you can find in the refrigerated section of most grocery stores. Fresh horseradish root will be too intense and harder to control in terms of heat level, while cream-style horseradish might make your sauce too runny. The jarred prepared horseradish gives you the perfect balance of heat and consistency, plus it’s convenient and lasts longer in your fridge. Just remember that horseradish loses its punch over time after opening, so check the date on your jar and give it a sniff – if it doesn’t make your nose tingle, it’s probably time for a fresh jar.

Options for Substitutions

This sauce recipe is pretty flexible and you can make several swaps if needed:

• Sour cream: You can substitute Greek yogurt for sour cream to make it lighter. Just know the sauce might be a bit tangier. Crème fraîche is another good option that will give you an extra creamy result.
• Horseradish: Fresh grated horseradish works instead of jarred – just use about half the amount since it’s stronger. This is a key ingredient though, so I wouldn’t skip it entirely since it’s the main flavor of the sauce.
• Dijon mustard: Stone ground or whole grain mustard can work in place of Dijon. Regular yellow mustard will change the taste quite a bit, so I’d avoid that swap.
• Chives: No chives? Try finely chopped green onions (just the green parts) or fresh parsley instead. You can also leave them out if you don’t have any herbs on hand.
• Worcestershire sauce: If you’re out of Worcestershire, you can use soy sauce or even a splash of balsamic vinegar – just start with half the amount and adjust to taste.

Watch Out for These Mistakes While Making

The biggest mistake when preparing horseradish sauce is not tasting and adjusting the horseradish amount gradually – start with less than the recipe calls for since you can always add more, but you can’t take it away once it’s mixed in. Another common error is serving the sauce immediately after mixing, when in fact letting it rest in the fridge for at least 30 minutes allows the flavors to properly blend and develop a richer taste profile. To keep your sauce from becoming too thin or watery, make sure to drain any excess liquid from the jarred horseradish before adding it to your mixture, and always use full-fat sour cream and mayo for the best creamy texture. For the freshest flavor, avoid making this sauce too far in advance – while it can last several days in the fridge, the horseradish punch will gradually diminish after about 24 hours.

What to Serve With Horseradish Sauce?

This creamy horseradish sauce is perfect with more than just prime rib! It’s great alongside other beef dishes like roast beef sandwiches, steak, or even beef tenderloin. For something different, try it with salmon or as a zesty spread on turkey sandwiches. You can also use it as a dip for crispy potato wedges or roasted vegetables – the sharp, tangy flavor works really well with root vegetables like carrots and parsnips. If you’re serving it at a dinner party, put it in a small bowl with a spoon so guests can add as much or as little as they like to their plates.

Storage Instructions

Keep Fresh: This homemade horseradish sauce will stay good in the fridge for up to 1 week when stored in an airtight container. The flavors actually get better after a day or two as they have time to mingle together. Just give it a quick stir before serving if any separation occurs.

Make Ahead: You can easily prepare this sauce a day or two before your big prime rib dinner. In fact, I recommend making it ahead since it gives the flavors time to develop. Just remember to taste and adjust the seasonings before serving, as the horseradish flavor might mellow slightly over time.

Note: I don’t recommend freezing this sauce since dairy-based condiments can separate and become grainy when thawed. For the best taste and texture, enjoy it fresh within the week!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 3-5 g
• Fat: 40-45 g
• Carbohydrates: 10-15 g

Ingredients

• 1 tsp Worcestershire sauce
• 1/4 tsp kosher salt
• 1 1/2 tsp Dijon mustard (provides a tangy kick)
• 1 1/2 tbsp prepared horseradish (drained of excess liquid)
• 1/8 tsp black pepper (freshly ground for best flavor)
• 1 tbsp chives (minced, for delicate onion flavor)
• 1/4 cup mayonnaise (I prefer Hellmann’s mayonnaise)
• 1/2 cup sour cream (full-fat for richness)

Step 1: Mix the Ingredients

In a medium-sized bowl, combine all the ingredients together.

Stir them well to ensure everything is evenly distributed and well-blended.

Step 2: Chill the Mixture

Once the ingredients are thoroughly mixed, cover the bowl and place it in the refrigerator.

Let it chill for about 30 minutes.

This resting time allows the flavors to marry and enhance the overall taste.

Step 3: Serve and Enjoy

After chilling, the mixture is ready to be enjoyed.

Serve it alongside prime rib or use it as a flavorful spread on a sandwich for added taste.

Step 4: Store Leftovers

If there are any leftovers, transfer them to an enclosed container and store in the refrigerator.

These leftovers can be kept for up to 4 days, maintaining their flavor and quality.