Description

This creamy horseradish sauce is the perfect complement to prime rib. It’s tangy, slightly spicy, and rich, balancing out the richness of the beef beautifully. It’s quick to make and can be prepared ahead of time for even better flavor.

Ingredients

Units Scale

1 cup sour cream
3 tbsp prepared horseradish (adjust to taste)
1 tbsp Dijon mustard
1 tbsp mayonnaise (optional, for extra creaminess)
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh lemon juice or white vinegar
1 tsp garlic powder (optional, for extra depth)
1 tbsp chopped fresh chives or parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together the sour cream, horseradish, Dijon mustard, mayonnaise, and Worcestershire sauce until smooth.
Stir in the salt, black pepper, lemon juice, and garlic powder (if using).
Taste and adjust seasoning, adding more horseradish for extra heat.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Garnish with fresh chives or parsley before serving.

Notes

Make Ahead: This sauce tastes even better after a few hours in the fridge.
Storage: Store in an airtight container in the fridge for up to 5 days.
Spiciness: Adjust horseradish amount based on your heat preference.