Tulo

Horseradish Sauce for Prime Rib Recipe

Sour cream and mayonnaise both mellow the sharp bite of horseradish while adding enough fat to coat rich, fatty prime rib, and a short rest in the fridge lets the flavors settle so the sauce tastes balanced instead of just hot.

Prep
5 min
Cook
0 min
Total
35 min
Servings
8

Ingredients

Servings8
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 tablespoons prepared horseradish, drained
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon chives, finely chopped

Nutrition per serving

Calories
59
Protein
1g
Carbs
2g
Fat
5g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a small bowl, whisk together the sour cream and mayonnaise until smooth.
  2. 2Squeeze the prepared horseradish gently in a paper towel or fine-mesh strainer to remove excess liquid, then stir it into the sour cream mixture.
  3. 3Add the Dijon mustard, white wine vinegar, salt, and black pepper. Stir until fully combined.
  4. 4Cover and refrigerate for at least 30 minutes before serving to let the flavors meld and mellow.
  5. 5Stir in the chives just before serving, and taste for salt, adding more horseradish if you want a sharper bite.

Tips & variations

  • For a sharper sauce, use freshly grated horseradish root instead of jarred, it has noticeably more punch and fades less over a few hours.
  • Swap the mayonnaise for crème fraîche for a tangier, richer version that holds up well next to a fatty ribeye cut of prime rib.
  • A small pinch of sugar rounds out the sharpness if the horseradish or vinegar tastes too aggressive.
  • For a lighter sauce, use plain Greek yogurt in place of the sour cream, though the texture will be slightly thicker and tangier.

Storage & reheating

Store the sauce in an airtight container in the refrigerator for up to 5 days; it does not freeze well since the dairy base tends to separate once thawed. Stir well before serving, as the horseradish can settle toward the bottom.

Tips from the Tulo kitchen

  • Buy prepared horseradish, not horseradish cream sauce or beet-stained horseradish, so the flavor and color stay clean.
  • Make the sauce the morning of a big dinner so it has plenty of time to chill without going soft or watery.

FAQ

How far ahead can I make horseradish sauce for prime rib?

It can be made up to 2 days ahead and kept covered in the refrigerator; the flavor actually improves after the first few hours as the horseradish mellows into the dairy.

Why does my horseradish sauce taste watery?

Prepared horseradish from a jar is packed in vinegar liquid, and skipping the step of draining or squeezing it out before mixing thins the sauce and dilutes the flavor.

Can I use fresh horseradish root instead of jarred?

Yes, and it will be noticeably sharper. Peel and finely grate the root, then use about half the amount called for jarred horseradish and adjust to taste.

Is horseradish sauce the same as horseradish cream?

They're similar, but horseradish cream usually refers to a store-bought, pre-mixed product, while this style is made fresh with sour cream and mayonnaise as the base.

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