Make 1 amazing horseradish sauce for prime rib

When you’ve gone to all the trouble of slow-roasting a perfect prime rib or a gorgeous beef tenderloin, you just can’t settle for lackluster leftovers or a store-bought jarred topping, right? Trust me, that magnificent roast deserves the very best partner, and for me, that has always been the sauce. My grandmother always taught me that even the simplest things—like a condiment—can elevate a meal from good to absolutely unforgettable. That’s why I developed what I truly believe is the best, quick, creamy horseradish sauce for prime rib you’ll ever taste. It captures that bright, zesty flavor you only usually find at a top-tier steakhouse, and guess what? You can whip it up in about five minutes flat!

It’s all about letting those honest ingredients sing. If you’re planning your next big holiday roast, or maybe just treating your family to a spectacular Sunday dinner (check out my favorite holiday prime rib recipe!), skip the hassle and let’s make this powerhouse sauce together. You won’t need any fancy equipment, just a bowl and a whisk!

Why This Creamy Horseradish Sauce for Prime Rib is Your New Go-To

Honestly, making a condiment from scratch used to seem scary to me. I thought getting that wonderful, sharp flavor balanced with luxurious creaminess took hours of simmering or complicated techniques. But not with this recipe! This becomes your go-to because it delivers exactly what a special roast needs.

This recipe is a total game-changer for holiday tables. Here’s why you should try it next time you whip up a roast beef or tenderloin:

• It nails that coveted Steakhouse Sauce Recipe profile—tangy, bold, and utterly classic.
• It’s so simple! Seriously, we’re talking about an Easy 5-Minute Sauce start to finish before chilling.
• It pairs perfectly with everything from a humble steak to the biggest holiday prime rib, making it a super versatile Tangy Dipping Sauce.

Achieving Restaurant-Quality Flavor

My goal here was quality over complexity. We aren’t boiling anything down for an hour; we are just mixing smart ingredients in the right ratio. Proper draining of the prepared horseradish is key because that ultra-concentrated flavor, when combined with good quality dairy, creates a sauce so rich and perfectly spicy—a truly perfect horseradish sauce for prime rib.

SAVE IT

Speedy Preparation: The Easy 5-Minute Sauce

If you’ve got five minutes while the meat rests, you have time to make this. There is zero cooking involved—it’s all assembly. This is what I rely on when I need a flavorful beef topping but I’m running behind schedule before dinner. It’s the definition of simple, joyful cooking!

If you loved how quickly this came together, you might also enjoy my recipe for easy 15-minute peppercorn sauce for those steak nights!

Ingredients for the Ultimate Horseradish Sauce for Prime Rib

You know, the true secret to getting that amazing, restaurant-quality flavor in this horseradish sauce for prime rib isn’t some bizarre, hard-to-find ingredient. It’s all about using simple, quality stuff and treating it right. You’ll notice every item listed below is something you probably have or can grab easily. When I first started making this, I realized that the way you handle the horseradish makes a massive difference in the final texture of this Creamy Horseradish Sauce.

Check out what you need for this fantastic Homemade Prime Rib Condiment!

Base and Cream Components

We start with the richness that makes this sauce hug the meat just perfectly. We need two dairy heavy-hitters here, mixed until they’re practically begging to blend:

• 1 cup sour cream
• 1/2 cup heavy cream

Flavor Agents for Your Zesty Beef Sauce

This is where the zing comes from! The star, of course, is the horseradish, but the Dijon and vinegar really wake everything up so you get that fantastic sharpness. Please, promise me you’ll drain the prepared horseradish really well. Excess liquid is the enemy of a thick, decadent sauce!

• 1/4 cup prepared horseradish, drained well
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar

SAVE IT

Seasoning the Best Sauce for Beef Tenderloin

A little salt and pepper is standard, but that tiny pinch of cayenne? That’s my little trick to give the sauce that subtle warmth on the finish, really pushing it over the top so it lives up to being the Best Sauce for Beef Tenderloin. It adds just the right amount of complexity to this horseradish sauce for prime rib.

• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Pinch of cayenne pepper (optional, for extra kick)

If you want to browse other great dressings and sauces to keep on hand, I have a whole collection over here on my sauces page!

How to Make This Homemade Prime Rib Condiment

I know, I know, you’re ready to eat that beautiful roast beef right now! But trust me on this: to get that restaurant-quality experience, a little patience is required right at the end. Since this is a no-cook recipe, we are just mixing stuff, which is honestly my favorite kind of cooking. You’ll see how fast this comes together!

Combining the Cream Base

First things first, grab a medium bowl. We are going to start building that luxurious texture. Just pour in your sour cream and heavy cream. Now, take your whisk—or a fork if you’re feeling rustic like my Grandma—and whisk those two together. You want them perfectly smooth. No lumps allowed! Just keep working it until it looks uniformly creamy and glossy.

Incorporating Heat and Tang

Next up are the flavor boosters! Add that well-drained prepared horseradish—remember, we want the heat, not the watery runoff. Toss in the Dijon mustard and that splash of white wine vinegar. Stir everything together. You’ll see the color change almost immediately. Once those wet ingredients are happy together, it’s seasoning time. Sprinkle in your salt, pepper, and that tiny pinch of cayenne if you’re going for that extra zing. Stir until everything is fully incorporated. Make sure there are no streaks of just mustard or just cream showing!

The Crucial Flavor Blending Step for Your Horseradish Sauce for Prime Rib

This is where many folks rush, but this step separates a good sauce from the absolute best horseradish sauce for prime rib. Once it’s mixed, taste it! Seriously, put a little dip on a spoon. If it needs more acid, add another tiny splash of vinegar. If you want more punch, add a smidge more horseradish. Don’t be shy about adjusting it to *your* perfect taste profile.

Now for the magic step: chilling. Cover that bowl securely and pop it into the fridge. You really need at least 30 minutes. This resting time allows the sharp horseradish flavor to truly meld with the dairy and mustard. If you can wait until the next day? Even better! This amazing horseradish sauce for prime rib develops so much more depth overnight, making your special dinner preparation even easier.

SAVE IT

If you’re looking for another quick sauce recipe to master—maybe for Tuesday chicken dinners?—check out my quick creamy garlic sauce!

Tips for the Perfect Copycat Steakhouse Sauce Recipe

Okay, we’ve made the base, and the flavors are starting to mingle in the fridge. Since people always ask me how they can make this horseradish sauce for prime rib taste exactly like what they get at those fancy restaurants, I try to pass along all the little secrets I baked into the formula. Remember, while it’s easy, a few tiny tweaks make this the very best horseradish sauce for prime rib you’ve ever served!

Managing Liquid Content

I can’t stress this enough: DRAIN THAT HORSERADISH! Most of the jars of prepared horseradish come packed in vinegar or brine, and if you dump that all into your sour cream, you end up with a runny mess. That’s the secret behind why some people’s homemade sauces look thin and sad—they skipped draining it well. I usually put the portion I need into a fine-mesh sieve and let it sit for five minutes while I measure the creams. If you don’t drain it well, you ruin the creamy texture that makes this a true Copycat Steakhouse Sauce Recipe.

Achieving the Right Consistency for Your Tangy Dipping Sauce

While I aim for a nice, thick coating consistency, sometimes it just comes out a touch too stiff, especially if your sour cream was super thick to start with. If you find your Tangy Dipping Sauce is struggling to drizzle or spread nicely when you go to serve it, don’t panic! Just stir in a tablespoon of milk or a little extra heavy cream. Go slow, one splash at a time, until it flows off the spoon beautifully.

Now, on the flip side, if you tasted it—maybe after it chilled for an hour—and it just doesn’t have that needed ‘zing,’ you have two spots to adjust. For more heat, add a little more of that drained prepared horseradish. For more brightness, add a tiny splash more of that white wine vinegar. That’s how you customize this amazing Flavorful Beef Topping exactly how your family loves it!

SAVE IT

For a different take on steak companions, I have a spectacular peppercorn sauce recipe that comes together fast too. And if you’re curious about other great recipes that people are loving, you can always check out this sauce recipe for some extra inspiration!

Storage and Making Ahead: Your Holiday Roast Sauce

This is one of my absolute favorite parts about this recipe, especially when I’m cooking for a big holiday meal. We all know that anything we can get checked off the list ahead of time is a win, right? Well, this horseradish sauce for prime rib practically begs you to make it early!

You can absolutely mix this entire vibrant, zesty beef sauce up a day or two before you actually need it. In fact, I encourage it! When the grated horseradish sits with the creamy base for a while, those spicy oils really get to know the sour cream and mustard. I promise you, that flavor deepens and becomes smoother. It’s less harsh and way more velvety the next day.

Here’s the deal on longevity: If you keep this covered tightly in the refrigerator, it stays absolutely delicious for up to two full weeks. Yes, two weeks! That means you can make this incredible horseradish sauce for prime rib right after Christmas shopping and still have it perfect for New Year’s Eve dinner if you need it. That’s unbeatable convenience for a powerhouse condiment like this.

Just pull it out about 15 minutes before you plan to serve it so it’s not ice cold, and give it one quick stir. You are all set! If you’re looking for other make-ahead recipes to simplify your busy schedule, you might want to check out my recipes for easy frozen treats—sometimes simplifying dessert helps me focus more on dinner!

Serving Suggestions for Your Flavorful Beef Topping

Okay, so technically, this recipe was engineered to be the absolute best horseradish sauce for prime rib in existence, and it nails that job spectacularly, especially for our big holiday dinners. But honestly, limiting this bright, zesty flavor combination to just one special occasion? That would be a huge waste of such a fantastic, tangy dipping sauce!

I always make an extra batch because this Flavorful Beef Topping is just too good to use only once. Think beyond the prime rib for a minute and let’s see how else we can use this amazing condiment. It really shines on simple weeknight meals too, which is exactly why I love recipes that aren’t fussy!

Here are some of my favorite ways to swap out boring condiments for this powerhouse option:

• This is a must-have Roast Beef Topping when you’re slicing up leftovers for lunch the next day. A cold slice of roast beef on rye bread with this creamy horseradish sauce? Forget about it! It makes the most incredible roast beef sandwich.
• Use a dollop right on top of a simple grilled sirloin steak. It’s faster than a pan sauce and gives you that instant **Steakhouse Sauce Recipe** vibe.
• Ever make meatloaf? A spoonful of this mixed into the meatloaf batter—just a tablespoon—adds incredible moisture and a little tang that cuts through the richness.
• I even love using it as a dip for crisp, cold salads made with steak cuttings. It’s far more interesting than plain ranch dressing, trust me!

When you’re roasting a turkey for Thanksgiving or Christmas, sometimes you need something sharp to balance the richness, and this sauce works surprisingly well on turkey breast too! It’s completely versatile. If you’re looking for a great recipe to practice your next big roast on, take a look at my guide for the perfect roast turkey.

FAQ about Making Horseradish Cream Recipe

I always expect questions after people see how easy this is! It’s the way I keep that soulful, comforting food close, even when things are hectic, and I want everyone else to succeed too. Remember, every recipe has a few quirks, and I’ve figured out the answers to all of them right here in my kitchen.

Can I use fresh grated horseradish instead of prepared for this horseradish sauce for prime rib?

Oh, that’s a great question, and the answer is yes, you absolutely *can*, but you have to be ready for a little more work! Fresh horseradish is way more potent—like, eye-watering potent—than the prepared stuff we use here. If you use fresh, you’ll need far less of it, probably starting with just a tablespoon or two, and you’ll want to taste constantly. Also, fresh grated horseradish has much more liquid, so unless you press ALL the liquid out first, your beautiful horseradish sauce for prime rib will end up swimming!

How long does this Zesty Beef Sauce last in the refrigerator?

This recipe is fabulous for making ahead, as I mentioned before. Because we are using mostly dairy and it has a good amount of acidic balance from the vinegar, it holds up really well. If you keep the sauce covered tightly in the fridge, it stays fresh and delicious for about two full weeks. I really think it hits its peak flavor around day two, but two weeks is definitely safe. It’s a fantastic Zesty Beef Sauce to have ready for entertaining!

What if I don’t have sour cream? Can I substitute it in this Classic Steak Sauce Recipe?

Life happens, right? If you’re out of sour cream, you can definitely make a substitution in this Classic Steak Sauce Recipe, but you’ll notice a slight difference. My go-to swap is plain, full-fat Greek yogurt. It has that wonderful thickness we need. The texture might be slightly less rich than using sour cream, but the tanginess is similar, so it still works beautifully. Just make sure to use the full-fat version because the thin yogurt won’t hold up as well.

If you’re looking for more confidence in the kitchen or want to know how I manage my general cooking game, you can always find out more about my philosophy over on my About Page!

Quick Dinner Sauces: Beyond the Holiday Roast

I love that you’re making our Creamy Horseradish Sauce for prime rib, but honestly, if you’re going to go through the effort of mixing up something delicious from scratch, you should get to use it more than once a year, right? That’s my philosophy! I try to keep my pantry stocked with a few go-to flavor boosters so that turning an ordinary weeknight meal into something special only takes a moment.

This zesty, tangy sauce is incredibly versatile. While it’s the perfect accompaniment to a formal roast, it really shines shining on faster meals too. Think about it: if it’s good enough for that huge, expensive cut of beef, imagine how fantastic it is on something simple!

If you’re looking for more inspiration on how to whip up amazing flavor in a flash, take a peek at my recipe for easy, homemade BBQ sauce. It’s another one of those staples that proves simple mixing yields massive flavor payoff!

Final Thoughts on Your Bold Condiment for Roasts

I really hope you feel totally ready now to whip up this truly incredible horseradish sauce for prime rib! See? I knew it! It’s such a joy to take five minutes and create something that tastes like it took hours of culinary expertise. This tangy, bold condiment is my secret weapon for ensuring every bite of roast beef or steak feels special.

Honestly, when people try this amazing horseradish sauce for prime rib, they always ask for the recipe because it just tastes so much fresher and brighter than anything store-bought. It’s the perfect example of how simple ingredients, treated kindly, create the best food.

So, once you’ve tried this fantastic topping, please come back and let me know how it went! Did you keep it simple, or did you add extra cayenne like I do? I’d love for you to leave me a rating below or tell me what you served it with. Head over to the Carla’s Cooking blog area and drop a comment! Happy cooking, friends!

Classic Steakhouse Creamy Horseradish Sauce for Prime Rib

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Make this bold, tangy, and creamy horseradish sauce at home. It delivers the ultimate steakhouse flavor for your prime rib or roast beef and is ready in just five minutes.

• Author: Carla Davis
• Prep Time: 5 min
• Cook Time: 0 min
• Total Time: 35 min
• Yield: About 1.5 cups 1x
• Category: Condiment
• Method: No Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup prepared horseradish, drained well
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Pinch of cayenne pepper (optional, for extra kick)

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Instructions

1. In a medium bowl, combine the sour cream and heavy cream. Whisk until smooth.
2. Add the drained prepared horseradish, Dijon mustard, and white wine vinegar to the cream mixture. Stir until fully incorporated.
3. Season the sauce with salt, black pepper, and the optional cayenne pepper. Mix well.
4. Taste the sauce. If you want more tang, add a splash more vinegar. If you want more heat, add a bit more horseradish.
5. Cover the bowl and refrigerate the sauce for at least 30 minutes before serving. This allows the flavors to blend.
6. Serve this zesty beef sauce alongside your prime rib or roast beef.

Notes

• Drain the prepared horseradish thoroughly; excess liquid makes the sauce watery.
• For a copycat steakhouse sauce flavor, ensure you use good quality sour cream.
• You can make this bold condiment up to two weeks ahead; it often tastes better the next day.
• If you prefer a thinner sauce for dipping, add a tablespoon of milk or cream until you reach your desired consistency.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 95
• Sugar: 2
• Sodium: 110
• Fat: 9
• Saturated Fat: 5
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 3
• Fiber: 0
• Protein: 1
• Cholesterol: 25