Horseradish Sauce

Horseradish cream sauce is the perfect accompaniment to serve alongside my prime rib recipe. This recipe is incredibly delicious and easy to make.

My husband absolutely loves horseradish. He likes anything spicy, and when he tells me he wants “a spicy, creamy sauce” to go with his prime rib, he doesn’t even know what he’s asking for. But I do. It’s this one.

Seven ingredients, one bowl and about 5 minutes. I make it every time I make a prime rib roast.

Want to save this recipe?

Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!

Please enable JavaScript in your browser to complete this form.

Email *

Permalink Email Post

Save Recipe

Why You’ll Love This Horseradish Sauce

• Delicious: As in, knock-it-out-of-the-park good. You might not think something as simple as a horseradish sauce could really add a lot to a meal, but this particular combination of ingredients is super tasty and adds a ton of flavor.
• Easy to make: Simply combine all of the ingredients in a bowl, stir, and refrigerate. Honestly, you don’t even need to measure the ingredients. This is one of those recipes you can “eyeball” the measurements.
• Customize it: With any recipe, you can vary the quantities or make substitutions as you wish, and horseradish sauce is no exception. A little more tart? Add more vinegar. I highly recommend making this recipe as written because it is so delicious, but feel free to modify to your liking!

What You’ll Need for Horseradish Sauce

• Prepared horseradish: I always use Bubbies Prepared Horseradish. It’s my favorite brand for horseradish, and for pickles too when I’m not making my own easy refrigerator dill pickles. Skip jars labeled “horseradish sauce” or “creamed horseradish.” They already have creamy ingredients mixed in, so you lose control of the flavor.
• Sour cream: go for the full fat version. It keeps the sauce thick enough to sit on a slice of prime rib instead of running off.
• Dijon mustard: you could substitute with spicy mustard, however Dijon has a pleasant horseradish kind of flavor that blends perfectly into this mixture.
• Worcestershire sauce: you can omit if you want the horseradish sauce to be extra white, but it adds a lot of flavor.
• White wine vinegar: you can substitute with apple cider vinegar for a sweeter flavor, but I much prefer white wine vinegar in this sauce.
• Chives: freshly chopped chives add flavor and color, however freeze dried could also work.
• Salt: always add small amounts of salt until the right balance is achieved.

Full amounts are in the recipe card below.

How to Make Horseradish Sauce

Two steps, and the second one is mostly waiting.

Step 1: Mix Everything Together

Add all of the ingredients to a bowl and mix well. If you like, save some of the chives to sprinkle on top right before serving.

Step 2: Chill Before Serving

Cover and refrigerate for at least 1 hour. You can serve it right away, but it tastes best when the flavors have time to meld. Taste it again after chilling and add more salt or horseradish if you want.

PRO TIP: Make it earlier in the day, before the prime rib goes in the oven. It gets its hour in the fridge, and that’s one less thing to do while the roast rests.

How Hot Is This Horseradish Sauce

With 1/4 cup of prepared horseradish to 1 cup of sour cream, this sauce has a clear kick without making your eyes water. If you love heat like my husband does, it’s easy to turn up.

• Milder: start with 2 tablespoons of horseradish and add more after tasting.
• As written: 1/4 cup of horseradish for a creamy sauce with a kick.
• Hotter: add more horseradish a tablespoon at a time, tasting as you go.

Prepared horseradish loses some of its bite once the jar has been open for a while, so a jar from the back of the fridge may need an extra spoonful.

How Much Horseradish Sauce to Make for Prime Rib

One batch makes about 1 1/3 cups, which works out to about 2 1/2 tablespoons each for 8 people. That’s a good spoonful or two per plate, with a little extra for anyone who goes back for more.

Feeding a bigger crowd? Tap the 2x button on the recipe card and it doubles every amount for you. Any leftovers are great the next day on leftover prime rib sandwiches.

Make Ahead and Storage

• Make ahead: you can make it up to 1 day ahead. It only takes 5 minutes, so I usually just make it the day of.
• Store: keep it covered in the fridge for up to 5 days. Give it a stir before serving.
• On the table: like any sour cream sauce, don’t leave it out for more than 2 hours.
• Freezing: don’t. Sour cream separates and turns grainy once it thaws.

What to Serve With Horseradish Sauce

It tastes so good, you’ll want to also enjoy it on sandwiches, on potatoes, or as a dip!

• Prime rib dinner: serve it with smoked prime rib and a bowl of homemade au jus for dipping.
• Steak night: spoon it next to perfect filet mignon, grilled T-bone steaks or a New York strip steak.
• Sandwiches: spread it on French dip sandwiches or any roast beef sandwich.
• Potatoes: dollop it on bite sized smashed potatoes or twice baked potatoes, or serve it as a dip.

★★★★★

“Made this recipe and it was amazing… enjoyed by all of our guests! Will be making this again!” – MJ

Is horseradish sauce gluten-free?

It is only gluten-free if every packaged ingredient is. The one to watch is the Worcestershire sauce, since some brands are made with malt vinegar, which comes from barley. Check the labels on your Worcestershire sauce, Dijon mustard and prepared horseradish before serving it to anyone who needs to avoid gluten.

What is the difference between prepared horseradish and horseradish sauce?

Prepared horseradish is grated horseradish root packed in vinegar and salt, and it is very sharp on its own. Horseradish sauce, sometimes called horseradish cream sauce, is what you make in this recipe: prepared horseradish mixed into sour cream with seasonings, so it is creamy and much milder.

Can I use fresh horseradish root?

Yes, finely grated fresh horseradish can replace the prepared horseradish. Fresh root is usually hotter, so start with less and add vinegar right after grating, because the vinegar is what stops the heat from building. I have always used Bubbies, so grating my own is still on my list.

Can I make horseradish sauce without sour cream?

I have only ever made it with sour cream, so that is the version I can vouch for. Crème fraîche is the closest swap, while plain Greek yogurt or part mayonnaise will work but change the flavor and texture.

More Prime Rib Recipes

Round out your prime rib dinner with these favorites.

Prime Rib Roast

Smoked Prime Rib

Au Jus Recipe

French Dip Sandwich