Horseradish Cream Sauce
My go-to creamy horseradish sauce for prime rib: 7 ingredients, one bowl, 5 minutes to mix, and even better after an hour in the fridge.
Servings: 8 servings (about 2 1/2 tablespoons each)
Equipment
Ingredients
- 1 cup sour cream
- 1/4 cup prepared horseradish or grated fresh horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 tablespoon chives finely chopped
Instructions
Before you begin: the sauce needs at least 1 hour in the fridge.
- Add all of the ingredients to a bowl and mix well. If you like, save some of the chives to sprinkle on top before serving.1 cup sour cream, 1/4 cup prepared horseradish, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1 tablespoon chives
- Cover and refrigerate for at least 1 hour. Taste and add more salt or horseradish if you want.
Notes
Heat: for a milder sauce, start with half the horseradish and add more after tasting. For a hotter one, add more a tablespoon at a time.
Make ahead: make it up to 1 day ahead.
Storage: keep it covered in the fridge for up to 5 days, and don't leave it out for more than 2 hours. Don't freeze it; sour cream turns grainy once it thaws.
Gluten-free: check the labels on your Worcestershire sauce, Dijon mustard and prepared horseradish. Some Worcestershire sauces are made with malt vinegar, which contains gluten.
Nutrition
Calories: 61kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 225mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
