Creamy Horseradish Sauce for Prime Rib
Posted: 12/07/20
Updated: 01/29/21
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This creamy horseradish sauce is a must for serving with prime rib. With plenty of horseradish, fresh dill, and green onions, this is the best horseradish sauce we’ve ever had and so easy to whip up. Perfect for Christmas prime rib or any time you want to impress!
What Makes This Recipe So Good
- Make it ahead of time! It will keep in the refrigerator for at least two weeks, and the longer the flavors marinate together, the better the sauce will taste!
- It compliments the other flavors in your meal without overpowering them. Your perfect prime rib will still be the star of your dinner, but the horseradish sauce is a solid supporting role. In fact, the horseradish acts as a palate cleanser, enhancing the flavors of your other dishes.
- These ingredients fit into a ketogenic diet without even trying, so you can enjoy every last ounce without worrying about carb counts or being knocked out of ketosis.
- It’s thick and creamy, which melds beautifully with the tender, juicy texture of prime rib.
Horseradish Sauce Ingredients
Horseradish – This root vegetable is hot and spicy, and will almost definitely clear your sinuses. Prepared horseradish is available at most grocery stores, but you can also make your own with fresh horseradish, water, vinegar, and salt.
Dijon-style Mustard – Tangier and sharper than its yellow counterpart, Dijon mustard is made from brown mustard seeds and white wine. It tastes amazing on its own or made into vinaigrettes and sauces.
How to Make Horseradish Sauce
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Combine and stir!
No, really. You read that right! That’s all it takes to go from sour cream and mayo to horseradish sauce. Combine all of your ingredients in one bowl and stir until they’re mixed well. Chill for at least an hour, but the longer the ingredients sit together, the more flavorful it will be. Serve the sauce chilled or at room temperature.
Keep it in an airtight container in the refrigerator, and serve it with prime rib, steak sandwiches, potato salad, sushi, or deviled eggs.
Chef’s Tips
- New to horseradish? It can come on strong, so start out using only a small amount at first, then add more to taste.
- For a stronger flavor, add more prepared horseradish to your sauce as desired. Fresh grated horseradish is stronger than prepared horseradish, so if you really love the zing of horseradish, consider making your own!
- Some brands of prepared horseradish contain a lot of liquid to keep the product moist in the jar. To avoid the sauce being too thin, drain your prepared horseradish before using it in this recipe!
- I recommend making this at least an hour in advance, but 24 hours of “chill time” will really maximize the flavors in this horseradish sauce.
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Horseradish Sauce for Prime Rib
This creamy horseradish sauce is a must for serving with prime rib. With plenty of horseradish, fresh dill, and green onions, this is the best horseradish sauce we've ever had and so easy to whip up. Perfect for Christmas prime rib or any time you want to impress!
Ingredients
- 8 ounces sour cream
- ½ cup mayonnaise
- 1 tablespoon green onion finely chopped, optional
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh dill chopped
- 2 teaspoons Dijon-style mustard
- 2 teaspoons white wine vinegar
- ¼ teaspoon sea salt
Instructions
- Combine all ingredients in a mixing bowl and stir well.
- Chill for at least one hour.
Nutrition Information
Calories: 304kcal, Carbohydrates: 2g, Protein: 2g, Fat: 32g, Saturated Fat: 10g, Cholesterol: 41mg, Sodium: 413mg, Potassium: 89mg, Fiber: 1g, Sugar: 2g, Vitamin A: 371IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 1mg, Net Carbs: 1g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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