Creamy Horseradish Sauce Recipe (For Prime Rib & Beef Roasts)
This Creamy Horseradish Sauce is a one-bowl, no-cook condiment that comes together in under a minute. Sour cream and mayonnaise form the rich base, prepared horseradish brings the heat, and white balsamic vinegar, lemon zest, and fresh chives add brightness and depth. It's the sauce for prime rib, roast beef, corned beef, and any beef dinner that deserves more than something from a jar. Make it at least 15 minutes ahead — it gets better as it rests. It keeps for up to a week in the fridge.
Servings: 12 servings (about 2 tablespoons each)
Calories: 74kcal
Ingredients
- 1 cup sour cream (240g)
- 4 tablespoons mayonnaise (60g)
- 4 tablespoons prepared horseradish drained, to taste, varies by brand, see notes!
- 2 teaspoons Dijon mustard
- 2-3 teaspoons white balsamic vinegar to taste
- 2 tablespoons chives finely chopped
- 1 teaspoon fresh lemon zest about the zest of 1 medium lemon
- ½ - 1 teaspoon kosher salt to taste, add slowly, see notes
- ¼- ½ teaspoon black pepper to taste
- Chives & fresh cracked pepper for garnish optional
Instructions
- Add the sour cream, mayonnaise, prepared horseradish, Dijon, white balsamic vinegar, chives, and lemon zest to a medium bowl.1 cup sour cream, 4 tablespoons mayonnaise, 4 tablespoons prepared horseradish, 2 teaspoons Dijon mustard, 2-3 teaspoons white balsamic vinegar, 2 tablespoons chives, 1 teaspoon fresh lemon zest
- Stir to combine, then add salt and pepper to taste. Adjust — more horseradish for heat, more vinegar for brightness.½ - 1 teaspoon kosher salt, ¼- ½ teaspoon black pepper
- Cover and refrigerate for at least 15 minutes before serving. Garnish with fresh chives and black pepper just before serving.Chives & fresh cracked pepper for garnish
Notes
- Make-ahead: This sauce is best made at least 15 minutes before serving, and up to 24 hours ahead. The flavor improves as it rests. Pull it straight from the fridge when serving — cold is the right temperature alongside a warm roast.
- Storage: Store in an airtight container in the refrigerator for up to 1 week. Stir before serving if it has been sitting, as slight separation is normal.
- Drain the horseradish: Prepared horseradish can have excess liquid in the jar. Drain it first so the sauce doesn't turn thin or watery.
- White balsamic substitute: If you don't have white balsamic vinegar, use white wine vinegar — start with 1 teaspoon and add more to taste, since it's sharper than white balsamic.
- Horseradish heat note: Prepared horseradish varies in heat by brand. Taste before adding the full amount and adjust to your preference. Fresh grated horseradish root works here too — use slightly less, as it's typically more potent.
- Salt note: Recipe is written for Diamond Crystal kosher salt. If using Morton's kosher salt or table salt, use approximately half the amount by volume. Add slowly, taste, and adjust!
- Serving suggestions: Pairs beautifully with Crockpot prime rib, oven braised chuck roast, corned beef and cabbage, and melt in your mouth roast beef. Also excellent as a condiment for prime rib sandwiches.
Nutrition
Calories: 74kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 163mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 0.1mg