Horseradish Sauce Recipe for Prime Rib
Inside: The easy 5-minute horseradish sauce recipe that’s a must for classic prime rib — plus a few unexpected ways to use it beyond holiday beef.
A good horseradish sauce can quietly steal the show at a holiday meal. Make this quick horseradish sauce recipe in about five minutes with a handful of ingredients for a creamy, peppery bite to prime rib, beef tenderloin, or simple salmon recipes. It’s an easy way to make a classic meal feel just a little more special — without extra work.
So you’re making a holiday prime rib roast, and you want a deliciously creamy sauce to serve with it. Skip the jars of horseradish sauce you find at the grocery store and make the best horseradish sauce for your celebratory dinner (and leftover sandwiches the next day).
This is one of those sauces that tastes far more impressive than the effort involved. A few simple ingredients, five minutes of prep, and you’ve got a creamy, punchy horseradish sauce that instantly elevates a holiday centerpiece. No stovetop, no fuss — just stir and taste.
If you’re serving a rib roast, this is the prime rib horseradish sauce. Cool, creamy, and sharp enough to cut through rich beef without overpowering, it’s a classic combination for a reason.
And if you’re in the mood for something richer, my bordelaise sauce is another great option for holiday beef. Made with red wine and shallots, it’s still approachable, but brings a deeper, more luxurious note to roasts and tenderloin alike.
Why this recipe works:
- Balanced horseradish bite – Prepared horseradish delivers clean heat, while sour cream and mayonnaise soften the bite, creating a creamy, well-rounded flavor that complements rich beef.
- Built-in depth with minimal effort – A small splash of Worcestershire adds savory, umami depth, so the sauce tastes layered and intentional — not flat or one-note.
- Fresh finish that lifts rich meats – Chives brighten the sauce and cut through fatty cuts like prime rib, making each bite feel lighter and more balanced.
- Creamy texture – that makes every bite even more luxurious.
Ingredients:
- Sour cream – I recommend using full fat sour cream, rather than low-fat.
- Prepared horseradish – Brings sharp, nasal heat and that classic bite. Grate the horseradish root yourself or buy ground horseradish in the refrigerated section of the market.
- Mayonnaise – Compounds the richness and body of the sauce. I recommend Duke’s or Hellman’s; don’t use low-fat mayo or substitute Miracle Whip; it’s not mayonnaise.
- Worcestershire sauce – No matter how you pronounce it, the rich umami flavor lends depth to the creamy sauce.
- Sea salt or kosher salt – Fine ground sea salt or if you’re using kosher salt, I recommend Diamond Crystal, which is less salty by volume than Morton’s. If you have Morton’s, use about ⅓ less.
- Black pepper – Fresh ground will give you the most intense flavor.
- Chives – Finish the sauce with a mild onion note and a fresh pop of color.
How to make horseradish sauce:
- Add the mayonnaise, sour cream, horseradish, salt, pepper, Worcestershire sauce and chives to a small bowl.
2. Stir or whisk the ingredients together to combine. Refrigerate for a few hours to thicken the sauce.
3. Transfer the horseradish sauce to a mixing bowl and garnish with additional chopped chives.
Pro-Tips:
- I recommend making this creamed horseradish sauce earlier in the day, or even the day before, so it can thicken and the flavors can marry.
- Don’t garnish until you’re ready to serve, so that the chives remain bright green and fresh.
Swaps and Variations:
- For a tangier sauce, add 1-2 teaspoons of apple cider vinegar or red wine vinegar.
- Add fresh herbs such as minced parsley, thyme or dill to take your horseradish cream sauce to the next level.
- Make homemade prepared horseradish by grating fresh horseradish root with a microplane or the fine grater on a box grater, or use prepared horseradish (from the refrigerated section).
FAQs
This creamy condiment pairs beautifully with beef, especially tender cuts like filet mignon, tenderloin, or prime rib. But it’s also good on steak, poached chicken breasts, pork dishes such as baked pork tenderloin or pork loin roast as a spread for roast beef sandwiches or a topping for steamed and roasted vegetables, such as asparagus.
Traditionally, creamy horseradish sauce has grated horseradish (which can be grated by hand or store-bought) and a creamy component (sour cream, mayonnaise, heavy cream, or Greek yogurt) with other seasonings, such as Worcestershire sauce, Dijon mustard, or apple cider vinegar.
Make ahead:
- You can assemble this horseradish sauce recipe up to a day ahead.
- Do not garnish until you’re ready to serve.
Storage:
- Store in an airtight container in the refrigerator.
Freezing:
- Horseradish sauce shouldn’t be frozen, as the texture will change, and the chives can become slimy and unpleasant.
More creamy sauces to try:
- Cheater’s Demi-Glace – perfect with roasts and steaks.
- Mushroom Gravy Recipe – put it on steak, chops or meatloaf.
- Garlic Parmesan Cheese Sauce – good for pasta, chicken wings and more.
- Creamy Anchovy Vinaigrette – makes a delicious sauce on meats, seafood and veggies.
Horseradish Sauce for Prime Rib
INGREDIENTS:
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- ½ teaspoon sea salt or kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chives minced
DIRECTIONS:
- In a small bowl combine ½ cup sour cream, 2 tablespoons prepared horseradish, 2 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, ½ teaspoon sea salt or kosher salt, ¼ teaspoon black pepper, and 1 tablespoon chives.
- Stir to combine and transfer to a serving dish. Garnish with additional minced chives if desired.
RECIPE VIDEO:
NUTRITION:
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This was so easy to put together and delicious with our prime rib! Fabulous sauce!