This simple horseradish sauce for prime rib, steak, and tenderloin comes together in less than 5 minutes! It’s creamy, zesty, and refreshing, allowing the flavors of the meat to shine through. This versatile recipe should be in every home cook’s kitchen repertoire!
With the holidays fast approaching, I truly believe you need this horseradish sauce in your life! It perfectly accentuates premium cuts of meat without taking over the flavor. I swear it will have your guests ooh-ing and ahh-ing in no time!
Not only is this horseradish sauce for prime rib and other cuts of meat, but it can also be spread on bread, paired with vegetables, and so much more.
What Is Horseradish?
Horseradish is a spicy root vegetable, and not surprisingly, it’s in the same family as wasabi. Just like cauliflower and cabbage, horseradish is a cruciferous vegetable that is utilized all around the world as a spice or condiment.
While you might be able to find fresh horseradish in the produce section, it’s mainly sold as “prepared horseradish.” Typically, prepared horseradish is made from grated horseradish root, salt, and vinegar. It’s much easier to use than fresh horseradish, and a tiny scoop brings this sauce to life!
What Is Horseradish Sauce?
Horseradish sauce combines the pungent flavors of horseradish with ingredients like sour cream, apple cider vinegar, and fresh chives to create a creamy, zesty, and indulgent spread.
Ingredients For Creamy Horseradish Sauce
See the full list of ingredients in the recipe card below.
- Sour cream: Making up the majority of the sauce, sour cream creates the perfect balance of rich, cooling, and refreshing flavors. If you don’t have sour cream, replace it 1:1 with Greek yogurt.
- Prepared horseradish: You should be able to find jars of prepared horseradish in the refrigerated section of your local grocery store. If you have the time, you can try making your own prepared horseradish!
- Salt & pepper: Enhances the flavors of the sauce. Make sure to use kosher salt, or use a reduced amount of fine sea salt (about ¾ teaspoon fine sea salt to 1 teaspoon kosher salt).
- Chives: For a fresh, herbaceous, and zesty taste with a pop of color. If you don’t have chives, substitute them with green onions.
- Apple cider vinegar: Imparts just the right amount of tanginess. While I prefer apple cider vinegar, you can also use white vinegar or lemon juice.
- Cayenne pepper: I like to add a pinch of cayenne for some heat. To make a milder sauce, omit it completely.
How to Make Horseradish Sauce
Step 1: Combine All Ingredients
It really couldn’t be easier or quicker to prepare this creamy horseradish sauce!
All you need to do is whisk together the sour cream, prepared horseradish, salt, black pepper, chives, cayenne pepper, and apple cider vinegar in a bowl.
Step 2: Chill The Sauce
Chill the horseradish sauce for at least an hour to allow the flavors to blend together.
What To Serve Horseradish Sauce With
Of course, the best meal to serve creamy horseradish sauce with is tender, juicy, and succulent prime rib. However, you can also pair it with other cuts of meat such as beef or pork tenderloin, pork chops, or steak.
- Mayonnaise: Add a tablespoon, or use half mayo and half sour cream for a richer flavor.
- Worcestershire: This slightly sweet, umami-rich condiment helps round out the raw spice of horseradish.
- Dijon mustard: Many recipes call for Dijon mustard. Add a teaspoon or two to see what you like best!
- Hot sauce: Instead of cayenne pepper, add a few drops of your favorite hot sauce!
- Sugar: To round out the spiciness, add a pinch or two of sugar.
Tips For The Best Recipe
- Let the sauce chill: Once mixed, leave your horseradish sauce in the fridge so the punchiness has time to mellow out.
- Use prepared horseradish: Quicker, easier, and milder, prepared horseradish imparts a better flavor profile than freshly grated horseradish root.
- Taste & adjust: Everyone’s palate is different, especially when working with a bold ingredient like horseradish. Start slow, taste, and adjust the spiciness to your preference.
What To Do With Leftovers
For any leftover horseradish sauce, follow these simple storage tips:
- Fridge: Keep horseradish sauce in the fridge for up to 1 week. If you omit the chives, it should last up to 3 weeks. I prefer using glass jars since they preserve the flavors best.
- Freezer: If you’re unable to finish the sauce in time, add it to a freezer-safe bag or container, and freeze it for up to 3 months. The overall potency and texture may change slightly after thawing, but it’s better than wasting ingredients.
Additional Sauce Recipes
If you enjoyed this horseradish sauce for prime rib, try out a few more of my favorite sauce recipes:
Frequently Asked Questions
Is horseradish spicy?
Grated horseradish is spicy, but when it’s mixed with sour cream and apple cider vinegar, it is much more mellow and subdued.
Is horseradish similar to wasabi?
Horseradish and wasabi are different plants that come from the same family. Interestingly, most wasabi consumed outside of Japan is simply horseradish that’s been dyed with green food coloring.
Where can I buy horseradish?
You may be able to find fresh horseradish root at specialty Asian food markets, but most horseradish is “prepared” and sold in jars at major supermarkets.
Creamy Horseradish Sauce For Prime Rib
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 teaspoons thinly sliced chives
- 1 teaspoon apple cider vinegar
- 1 pinch cayenne pepper (like ⅛ tsp)
- Whisk together sour cream, horseradish, salt, black pepper, chives, cayenne pepper and apple cider vinegar together in a bowl. Chill for at least 1 hour to allow flavors to blend.
- Serve with Prime Rib or other beef dish.