... Print

Classic Steakhouse Creamy Horseradish Sauce for Prime Rib

A white, fluted ramekin filled with creamy horseradish sauce for prime rib sitting on a marble countertop.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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)

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

Find it online: https://carlacooking.com/horseradish-sauce-for-prime-rib/