The Best Creamy Horseradish Sauce for Prime Rib: Rich, Bold and Ready in Minutes
Cool sour cream, drained prepared horseradish, a spoon of mayonnaise, Dijon and lemon, stirred together and chilled until thick: the tangy, peppery spoonful from the pin that cuts through every rosy slice.
- No cooking
- Mild to extra hot
- Scales 4 to 16 servings
- Keeps up to a week
The plate from the pin: a thick slice of medium-rare prime rib with a cold dollop of horseradish sauce, mashed potatoes and a ramekin for seconds.
Horseradish sauce for prime rib should be cool, sharp and creamy all at once, and this one needs a handful of fridge staples and under 5 minutes of stirring. Drain the horseradish and give the sauce an hour in the fridge, and it sets thick enough to sit on each slice. The card scales from 4 to 16 guests.
In this post:
- Why it works with prime rib
- The recipe, for 4 to 16 guests
- Five rules, and what each ingredient does
- How much to make per person
- Four heat levels, fresh root vs jarred
- Make-ahead, storage and fixes
- Eight variations, from Dijon to dairy-free
- What to serve it with, nutrition and 14 FAQs
Why This Horseradish Sauce Works With Prime Rib
Cool and sharp against rich beef
Prime rib is rich and rosy; this sauce is cold, tangy and peppery. The contrast is the point: one spoonful makes the next bite of beef taste brighter.
Five minutes, no cooking
Measure, stir, taste, chill. Everything comes from the fridge door and the spice drawer, and the sauce sets in the fridge while the roast rests.
Thick enough to stay on the slice
Drained horseradish, full-fat sour cream and a spoon of mayonnaise make a sauce that holds its shape in a dollop, like the one on the pin, instead of running into the jus.
Heat you choose
Three tablespoons of prepared horseradish gives a clean bite that fades fast. The heat table below runs from gentle enough for children to eye-watering.
Horseradish Sauce for Prime Rib Recipe
The card is set for 8 guests: about 1 cup, at 2 tablespoons each, the size of the original recipe. Tap 4, 12 or 16 and every amount updates. Mixing takes under 5 minutes; the chill is what makes it thick.
Creamy Horseradish Sauce for Prime Rib
The sauce from the pin: cool sour cream, drained prepared horseradish, a spoon of mayonnaise, Dijon, lemon and cracked pepper, stirred together in under 5 minutes and chilled until thick. Tap a size and the amounts update.
How many guests?
Ingredients
- ¼ cup½ cup¾ cup1 cup full-fat sour cream
- 1½ tbsp3 tbsp4½ tbsp6 tbsp prepared horseradish, drained
- 1 tbsp2 tbsp3 tbsp¼ cup mayonnaise
- ½ tsp1 tsp1½ tsp2 tsp Dijon mustard
- ½ tsp1 tsp1½ tsp2 tsp fresh lemon juice
- ¼ tsp½ tsp¾ tsp1 tsp garlic powder
- ⅛ tsp¼ tsp¼ tsp + a pinch½ tsp fine sea salt
- ⅛ tsp¼ tsp¼ tsp + a pinch½ tsp freshly cracked black pepper
- 1½ tsp1 tbsp1½ tbsp2 tbsp fresh chives, finely chopped, to garnish
Prepared horseradish means the refrigerated jar of grated root in vinegar, not creamy horseradish sauce. Drain it before measuring. Full-fat sour cream gives the body; for a halal table, pick one made without gelatin. Jars vary in heat, so taste and adjust.
Instructions
Drain the horseradish
Tip the prepared horseradish into a fine sieve or onto a folded paper towel and press lightly for a few seconds. The brine is what makes the sauce runny and sour.
Whisk the base
In a small bowl, whisk the sour cream, mayonnaise and Dijon until smooth and glossy.
Season
Stir in the drained horseradish, lemon juice, garlic powder, salt and pepper until evenly mixed, with no streaks.
Taste and adjust
Taste it on a cracker or a scrap of beef. For more heat, add horseradish a teaspoon at a time; for brightness, a few drops of lemon; if it tastes flat, a pinch of salt.
Chill
Cover and refrigerate for at least 30 minutes, 1 hour for the best flavor. It thickens slightly and the flavors blend as it sits.
Serve
Take it out 15 minutes before dinner. Stir, spoon into a ramekin, scatter the chives and serve beside sliced prime rib, about 2 tablespoons per person.
Cooking the roast as well? Stir the sauce together when the beef goes into the oven, and it chills while the roast cooks and rests. For the beef itself, the best prime rib recipe covers seasoning, temperatures and carving.
Five Rules for Thick, Punchy Horseradish Sauce
Mixing: sour cream, mayonnaise, grated horseradish, Dijon, chives and lemon ready around the bowl, with a fresh root and a grater for the hotter version.
Plain prepared horseradish
Buy the refrigerated jar of grated root in vinegar and salt. Jars labeled creamy horseradish or horseradish sauce already contain mayonnaise or cream and are much milder.
Drain it
Press the horseradish in a sieve or on a paper towel for a few seconds. The brine thins the sauce and makes it taste sour rather than hot.
Full-fat sour cream
It gives the thick, spoonable body. Light sour cream turns runny once the horseradish goes in, and some light versions contain gelatin.
Taste it the way it will be eaten
On a scrap of beef, bread or a cracker, not off a bare spoon. Jars vary a lot in strength, so add horseradish a teaspoon at a time.
Chill, then take the chill off
At least 30 minutes in the fridge, 1 hour for the best texture. Set it out 15 minutes before dinner: ice-cold dulls the flavor.
What Each Ingredient Does
| Ingredient | What it does | Swap |
|---|---|---|
| IngredientFull-fat sour cream | What it doesThe cool, thick, tangy body | SwapGreek yogurt (lighter, tangier) or crème fraîche (richer, milder) |
| IngredientPrepared horseradish | What it doesAll of the heat and bite | SwapFresh root, finely grated: start with half the amount |
| IngredientMayonnaise | What it doesA silky texture that clings to the beef | Swap2 tbsp more sour cream, or 1 tbsp softened cream cheese |
| IngredientDijon mustard | What it doesA second, rounder sharpness | SwapWhole-grain mustard, or leave it out |
| IngredientLemon juice | What it doesBrightness | Swap½ tsp distilled white vinegar |
| IngredientGarlic powder | What it doesA quiet savory background | SwapHalf a small fresh clove, finely grated |
| IngredientSalt and black pepper | What it doesSeasoning; the pepper adds warmth | SwapCoarsely cracked pepper for texture |
| IngredientChives | What it doesColor and a mild onion note | SwapParsley, dill or green onion tops |
How Much Horseradish Sauce per Person
Plan on about 2 tablespoons per person for a prime rib dinner. Horseradish fans take closer to 3; at a buffet with other sauces, 1½ tablespoons is plenty.
| Guests | Sauce, about 2 tbsp each | Make | Bone-in roast, about 1 rib per 2 guests |
|---|---|---|---|
| Guests2 | Sauce, about 2 tbsp each¼ cup | MakeHalf the 4-guest card, or all of it for next-day sandwiches | Bone-in roast, about 1 rib per 2 guests1 to 2 ribs |
| Guests4 | Sauce, about 2 tbsp each½ cup | MakeThe card at 4 | Bone-in roast, about 1 rib per 2 guests2 ribs |
| Guests6 | Sauce, about 2 tbsp each¾ cup | MakeThe card at 8, with a little to spare | Bone-in roast, about 1 rib per 2 guests3 ribs |
| Guests8 | Sauce, about 2 tbsp each1 cup | MakeThe card at 8 (as written) | Bone-in roast, about 1 rib per 2 guests4 ribs |
| Guests12 | Sauce, about 2 tbsp each1½ cups | MakeThe card at 12 | Bone-in roast, about 1 rib per 2 guests6 ribs |
| Guests16 | Sauce, about 2 tbsp each2 cups | MakeThe card at 16 | Bone-in roast, about 1 rib per 2 guests8 ribs, often two roasts |
| Guests20 to 24, buffet | Sauce, about 2 tbsp each2½ to 3 cups | MakeThe card at 16 plus the card at 8 | Bone-in roast, about 1 rib per 2 guestsTwo or three roasts |
For the beef, plan about one rib bone for every two guests. The bone-in prime rib roast and the 500-degree prime rib method both cover timing, and the sauce can be mixed while either roasts.
How Hot? Four Heat Levels
Up close: thick sauce on a spoon, flecked with grated horseradish, chives and cracked black pepper.
Amounts are for the 8-guest batch (½ cup sour cream). Jars differ, and an opened jar fades over the weeks, so taste and adjust a teaspoon at a time.
| Heat | Prepared horseradish | What it tastes like | Good for |
|---|---|---|---|
| HeatMild | Prepared horseradish1½ tbsp | What it tastes likeCreamy, with a soft warmth at the back | Good forChildren and anyone new to horseradish |
| HeatMedium (as written) | Prepared horseradish3 tbsp | What it tastes likeA clean, nose-tingling bite that fades fast | Good forMost tables |
| HeatHot | Prepared horseradish¼ cup (4 tbsp) | What it tastes likeClears the sinuses, still creamy | Good forHorseradish fans |
| HeatExtra hot | Prepared horseradish¼ cup + 1 tbsp freshly grated root | What it tastes likeEye-watering, steakhouse strength | Good forPut a mild bowl out too |
Fresh Horseradish Root vs Prepared
| Fresh root | Prepared (jarred) | |
|---|---|---|
| What it is | Fresh rootThe whole knobbly root; peel and grate it yourself | Prepared (jarred)Grated root in vinegar and salt, sold refrigerated |
| Heat | Fresh rootSharpest and most aromatic; it builds for a few minutes after grating | Prepared (jarred)Steady and a little milder; fades once the jar is open |
| For the 8-guest batch | Fresh root1½ tbsp finely grated plus ½ tsp distilled white vinegar, then taste | Prepared (jarred)3 tbsp, drained |
| Effort | Fresh rootAbout 10 minutes, with good ventilation | Prepared (jarred)None |
| Keeps | Fresh rootWhole root, wrapped in the fridge, for weeks; grated in vinegar, a few weeks | Prepared (jarred)In the fridge once opened; taste before using |
| Where to find it | Fresh rootThe produce section, most often in winter and spring | Prepared (jarred)The refrigerated aisle, near the deli or pickles |
How to Grate Fresh Horseradish Safely
Ventilate first
Open a window or run the hood fan, or grate outdoors. The fumes from freshly grated root sting the eyes and nose.
Peel and trim
Scrub the root, peel the brown skin with a vegetable peeler and cut away any woody core. Grate only what you need.
Grate it fine
A microplane or the fine side of a box grater for a small amount; for more, chop and pulse in a food processor, and keep your face away when you lift the lid.
Add vinegar to stop the heat building
Grated horseradish gets hotter for a few minutes. Stir in distilled white vinegar (about 1 tbsp per ½ cup grated) and a pinch of salt at once for milder, or after about 3 minutes for hotter.
Protect hands and eyes
Gloves help if your skin is sensitive. Keep your hands away from your eyes, and wash the grater, board and your hands straight away.
Make Ahead, Storage and Fixes
The sauce is better made ahead: best after 1 hour, good for up to a week. It is a sour cream sauce, so keep it cold.
| How | How long | |
|---|---|---|
| Best flavor | HowCovered in the fridge | How longAfter 1 hour; at its best on days 1 and 2 |
| Holiday make-ahead | HowMix up to 3 days ahead; add the chives on the day | How longStir before serving |
| Fridge | HowAirtight jar or bowl, a clean spoon every time | How longUp to 1 week, if the sour cream had a week left on its date |
| On the table | HowOut 15 minutes before dinner, back in the fridge after | How longNo more than 2 hours out |
| Freezer | HowNot recommended: the dairy separates and turns grainy, and the heat fades | How longMake it fresh; it takes 5 minutes |
| Refresh day-old sauce | HowStir, then add 1 tsp horseradish and a squeeze of lemon | How longBrings the bite back |
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemRunny | Likely causeHorseradish not drained, light sour cream, or not chilled | FixDrain it, use full-fat, chill 1 hour; stir in 1 tbsp softened cream cheese |
| ProblemToo hot | Likely causeA strong jar, or fresh root | FixMore sour cream, 1 tbsp at a time, and a pinch of sugar |
| ProblemNot hot enough | Likely causeAn old, opened jar | FixAdd horseradish 1 tsp at a time, or a little freshly grated root |
| ProblemToo sour | Likely causeBrine from the jar, or too much lemon | FixMore sour cream and mayonnaise; drain the horseradish next time |
| ProblemFlat or bland | Likely causeUnder-salted | FixA pinch of salt and a few drops of lemon |
| ProblemBitter | Likely causeHorseradish that has turned grey or brownish | FixA fresh jar; good prepared horseradish is creamy white |
| ProblemWatery layer after a day | Likely causeNormal settling | FixPour it off or stir it back in |
| ProblemGrainy | Likely causeFrozen, or cold cream cheese stirred in | FixNever freeze it; soften cream cheese before adding |
Eight Ways to Make Horseradish Sauce
The method stays the same; the base or the flavor changes. Tap a version:
Classic Creamy Horseradish Sauce
The card above: sour cream, drained horseradish, mayonnaise, Dijon, lemon and garlic powder, with chives on top. Thick, tangy and medium-hot: the dollop on the pin.
Horseradish Dijon Sauce
Raise the Dijon to 1 tablespoon and add 1 teaspoon whole-grain mustard. Sharper and more savory, with a little texture from the seeds. The best one for roast beef and prime rib sandwiches.
Chive Horseradish Cream
Stir 3 tablespoons finely chopped chives and the zest of half a lemon into the sauce instead of only scattering them on top. Fresh, mildly oniony and flecked green; very good with salmon.
Garlic Herb Horseradish Sauce
Swap the garlic powder for 1 small fresh garlic clove, finely grated, and add 1 tablespoon each of chopped parsley and dill. Raw garlic is strong, so give it the full hour in the fridge to mellow.
Lighter Greek Yogurt Horseradish Sauce
Use plain 2% Greek yogurt instead of the sour cream and cut the mayonnaise to 1 tablespoon. Tangier and a little firmer, at about 30 calories per 2 tablespoons. A pinch of sugar softens the yogurt’s sourness.
Dairy-Free Horseradish Sauce
Replace the sour cream with thick, plain unsweetened dairy-free yogurt (coconut-based is the creamiest) and keep the mayonnaise, which is usually egg and oil; check the label. Add an extra ½ teaspoon of lemon for tang.
Whipped Horseradish Cream
The English-style version: whip ½ cup cold heavy cream to soft peaks, then fold in the horseradish, lemon, salt and a pinch of sugar, with no sour cream or mayonnaise. Light and airy; make it on the day, as it softens overnight.
Smoky Steakhouse Horseradish Sauce
Add ½ teaspoon smoked paprika, a few drops of Worcestershire sauce and extra cracked pepper. It echoes the dark crust on a seared or smoked roast, and it is very good on burgers.
What to Serve With Horseradish Sauce
The holiday table: sliced prime rib on the carving board, a bowl of horseradish sauce, mashed potatoes, green beans, popovers and sparkling water.
Prime rib is the classic, but the sauce works with almost any beef and plenty besides:
| Serve it with | How | Best version |
|---|---|---|
| Serve it withPrime rib | HowAbout 2 tbsp beside each slice, with the jus in its own jug | Best versionClassic or whipped |
| Serve it withSteak | HowA spoonful on sliced ribeye or strip steak as it rests | Best versionSmoky steakhouse |
| Serve it withRoast beef sandwiches | HowSpread thin on both slices of bread, then pile on the beef | Best versionDijon |
| Serve it withSalmon | HowBeside baked or grilled salmon with a lemon wedge | Best versionChive or lighter |
| Serve it withBurgers | HowOn the top bun with sharp cheddar and onions | Best versionSmoky steakhouse |
| Serve it withBeef tenderloin or pot roast | HowA bowl on the table, like the prime rib | Best versionClassic |
| Serve it withBaked potatoes, roasted vegetables | HowInstead of plain sour cream | Best versionGarlic-herb |
For the plate in the photo, add mashed potatoes or scalloped potatoes, green beans and warm popovers. Leftover sauce keeps the week, so roast beef sandwiches the next day are already sorted.
Nutrition (approximate, per 2 tablespoons)
The classic sauce with full-fat sour cream and regular mayonnaise; about 140 mg sodium. The Greek yogurt version is about 30 calories. Gluten-free as written (check the Dijon and mayonnaise labels). Halal: no alcohol, and choose a sour cream made without gelatin.
Horseradish Sauce for Prime Rib: FAQs
How do you make horseradish sauce for prime rib?
Stir ½ cup sour cream, 3 tbsp drained prepared horseradish, 2 tbsp mayonnaise, 1 tsp Dijon, 1 tsp lemon juice, ½ tsp garlic powder, salt and pepper until smooth. Chill at least 30 minutes, an hour if you can, and top with chives. It makes about 1 cup, enough for 8.
What is horseradish sauce made of?
A creamy base, usually sour cream, sometimes with mayonnaise, whipped cream or Greek yogurt, mixed with grated horseradish, a little acid such as lemon juice or vinegar, salt and pepper. This version adds Dijon and garlic powder for depth and chives on top.
How much horseradish sauce per person?
About 2 tablespoons per person for a prime rib dinner: 1 cup for 8 and 2 cups for 16. Big horseradish fans eat closer to 3 tablespoons, so make a little extra if leftovers are going into sandwiches.
How do you make horseradish sauce less spicy?
Stir in more sour cream a tablespoon at a time, or a pinch of sugar. Next time, start with 1½ tablespoons of prepared horseradish for the 8-guest batch. The bite also softens a little after a day in the fridge.
Can I use fresh horseradish root instead of prepared?
Yes. Grate it finely and use about half as much as the prepared kind, 1½ tablespoons for the 8-guest batch, with ½ teaspoon distilled white vinegar or extra lemon to set the heat. Fresh root is usually much stronger, so taste before adding more.
How do you grate fresh horseradish without your eyes watering?
Work by an open window or under the hood fan, or grate it outdoors. A food processor is easier than a box grater; keep your face away when you lift the lid. Add the vinegar within about 3 minutes to stop the heat building.
What is the difference between prepared horseradish and horseradish sauce?
Prepared horseradish is grated root preserved in vinegar and salt: the hot ingredient. Horseradish sauce is a creamy condiment made from it with sour cream or mayonnaise. Use prepared horseradish for this recipe; a jar of sauce is too mild and already creamy.
How far ahead can you make horseradish sauce?
Up to 3 days ahead for a holiday dinner. It is best after 1 hour in the fridge and keeps up to a week in an airtight container, as long as the sour cream had at least a week left on its date. Stir before serving.
Can you freeze horseradish sauce?
No. Sour cream and mayonnaise separate in the freezer and thaw grainy and watery, and the horseradish loses its heat. It takes 5 minutes to make fresh.
Can I make horseradish sauce without sour cream?
Yes. Plain Greek yogurt makes a tangier, lighter sauce at about 30 calories per 2 tablespoons; crème fraîche makes it richer; whipped heavy cream gives the airy English-style version. Thick plain dairy-free yogurt works for a dairy-free table.
Can I make it without mayonnaise?
Yes. Use 2 extra tablespoons of sour cream, or 1 tablespoon of softened cream cheese for a thicker sauce. Without mayonnaise it is a little tangier and less silky.
Why is my horseradish sauce runny?
Usually the horseradish was not drained, the sour cream was light, or the sauce was not chilled. Press the horseradish dry, use full-fat sour cream and chill it an hour. To rescue it, stir in a tablespoon of softened cream cheese or more sour cream.
Why did my horseradish sauce lose its heat?
Prepared horseradish fades once the jar is open, and the bite mellows a little each day in the sauce. Taste the jar before measuring, buy a fresh one for a holiday, and stir a teaspoon more horseradish into leftover sauce to wake it up.
What else can you serve horseradish sauce with?
Steak, roast beef sandwiches, beef tenderloin, salmon, burgers, baked potatoes and roasted vegetables. The Dijon version is best on sandwiches, the chive or lighter version with salmon, and the smoky one on burgers.
Save the pin so the recipe, the heat table and the eight variations are one tap away.
More for the Prime Rib Dinner
The roast, a rub, the sides, a smoked version, and what to do with the leftovers.
How to Cook Prime Rib in the Oven
The beef to go with the sauce. See the guide → Before RoastingPrime Rib Rub
For a well-seasoned crust. See the rub → On the SidePrime Rib Side Dishes
Fill out the plate. See the sides → SmokedSmoked Prime Rib
Try it with the smoky sauce. See the recipe → LeftoversPrime Rib Sandwich
Where the Dijon version shines. See the recipe → Next DayPrime Rib Leftover Recipes
For the rest of the roast. See the ideas →Drain the horseradish, use full-fat sour cream, taste it on the beef and give it an hour in the fridge. Five minutes of stirring for the sauce everyone reaches for.
Pin this horseradish sauce for prime rib for your next roast dinner.