Horseradish Sauce is rich, creamy, flavorful as can be and just spicy enough to make your mouth water! It’s the perfect addition to prime rib, roast beef, roast beef sandwiches and so much more.
If you want to try more sauces that go great with beef, try Au Jus, Red Wine Sauce, and Mushroom Sauce.
Horseradish Sauce (aka Horsey Sauce)
Horseradish Sauce is one of those things that you either love or hate… I so happen to to love it! If you enjoy it as much as I do, you’ll really love this easy recipe. It’s creamy and so much more flavorful than the store-bought stuff – in fact, you may never buy a container of it at the store again once you’ve whipped up this pretty perfect recipe.
If you plan on serving this sauce with something as impressive as prime rib, beef tenderloin, or roast beef, you’ll want it to be just as great as the meat it’s paired with.
I know that preparing something like prime rib or roast beef can be stressful, especially around the holidays when you want everything to be just right. Luckily, you can alleviate some of your stress by utilizing this delicious recipe that takes just about five minutes of your time! Simple and inexpensive ingredients are whisked together in no time to deliver seriously good results that check all of the right boxes every time.
Horseradish Sauce, as you likely already know, is for those of us who aren’t afraid of bold flavor and spice. So, where does that spice actually come from? The horseradish itself! It’s a spicy root vegetable that’s in the same family as mustard and wasabi, though it has its own potent flavor that’s pretty incomparable to other things. While horseradish by itself is crazy spicy and bold, that flavor is tamed just enough by the ingredients in this sauce like mayonnaise and sour cream.
This list of ingredients is just how I like it – short, simple, and budget-friendly!
- Sour Cream – use plain, full-fat sour cream for the thickest and creamiest consistency.
- Horseradish – You should be able to find freshly ground horseradish at any grocery store.
- Mayonnaise – Just like with the sour cream, I recommend using a full fat mayonnaise.
- White Wine Vinegar – You can substitute this with plain white vinegar if needed.
- Chives – Fresh, minced chives add the best flavor to this creamy sauce! If you really love chives, consider garnishing your Horseradish Sauce with an extra sprinkle of them on top.
- Worcestershire Sauce
- Dijon Mustard – This ingredient it optional, but highly recommended for the best flavor.
- Salt – You can add more or less coarse salt to taste.
- Black Pepper – Freshly ground black pepper yields the best flavor.
Like most condiments, this recipe is SO easy to whip up! Just grab a whisk and a bowl and you’re ready to go.
That’s basically all there is to it. Measure all of the ingredients and toss them into a mixing bowl. Whisk it all together well until it’s completely incorporated.
Serve immediately or store for later.
Of course, prime rib is your best companion for classic Horseradish Sauce. Most people actually prefer Horseradish Sauce over Au Jus with prime rib. I have a hard time picking between them because they’re both so good! Here are just a few other tasty ways you can enjoy this creamy, spicy condiment:
- Serve it with plenty of other beef dishes like roast beef, beef tenderloin, and steaks.
- Smoked meats of different varieties also pair well with Horseradish Sauce.
- Smear this sauce on beef sandwiches or burgers to add some seriously bold flavor.
- Did you know that Horseradish Sauce also pairs well with fish? Swordfish, salmon, and mahi mahi all taste great with a little homemade sauce.
Make sure to store horseradish sauce in an airtight container, in the refrigerator. Properly stored, this sauce will be good for about 5-7 days. Double check that the container you keep it in is truly airtight. Also, make sure you use a clean utensil any time you scoop some sauce out of the container. If any new bacteria is introduced to the Horseradish Sauce, it’ll spoil quickly.
If you want to be able to keep horseradish for much longer, omit the chives. Fresh chives is what lowers the shelf life in this recipe. Without the chives, shelf life of homemade creamy horseradish sauce is about 2-3 weeks.
I don’t recommend freezing Horseradish Sauce. The creamy ingredients like sour cream do not freeze and thaw very well. It will be thinned and grainy after thawing.
- 1/2 cup sour cream
- 1/3 cup prepared horseradish
- 1/3 cup mayonnaise
- 1 tbsp white wine vinegar
- 1 tbsp fresh minced chives
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard* optional
- 1/2 tsp coarse salt more or less to taste
- 1/8-1/4 tsp black pepper more or less to taste
- Combine all of your ingredients in a mixing bowl and whisk well, until it's completely incorporated.
- Serve horseradish sauce with prime rib, ham, steak, smoked meats, or sandwiches right away or store it.
- Store leftover sauce in an air-tight container, in the refrigerator. Properly stored, it should be good for 5-7 days. Always make sure to use a clean spoon when scooping some out of the container.
This is my favorite topping for the prime rib!
It looks very tasty, very decorative at the same time.