The Best Horseradish Sauce

Want a great horseradish sauce to go with your prime rib or beef tenderloin? Or how about on a nice big roast beef sandwich? Here is the one I make!

A good horseradish sauce does one job better than anything else: it cuts through rich beef. The sharp bite of horseradish and a squeeze of lemon balance the fat in a slice of prime rib or a seared steak, and the sour cream base keeps it creamy instead of harsh. It comes together in five minutes with a handful of ingredients you can keep on hand, and it holds in the fridge for days.

Horseradish Sauce Recipe

Ingredients

• 1 cup sour cream
• 1/4 cup good mayonnaise (not Miracle Whip!)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon lemon juice
• Ground horseradish to taste (start with 3 tablespoons)

Directions

1. In a bowl, stir together all the ingredients except the horseradish.
2. Gradually add the horseradish, tasting as you go. Since horseradish heat levels vary by brand, adjust to your preference. For a spicier kick, add more horseradish. If you add too much, balance it out by stirring in more sour cream.
3. Garnish with a sprinkle of thyme leaves for a fresh look.
4. Chill until ready to serve.

Tips for the Best Horseradish Sauce

• Let it rest. The sauce tastes sharpest right after mixing and mellows as it chills. Make it at least 30 minutes ahead so the flavors settle, then taste and adjust the heat before serving.
• Prepared vs. fresh horseradish. Jarred prepared horseradish is packed in vinegar and milder. Freshly grated horseradish root is much hotter, so start with less and work your way up.
• Keep it fresh. Store the sauce in a covered container in the fridge for up to a week. Give it a stir before serving, as it can loosen slightly over time.

What to Serve It With

This sauce was born for a holiday prime rib, but it does not stop there. Spoon it over a perfectly seared steak, serve it alongside a holiday beef tenderloin, or slather it on a French dip sandwich for a sharp, creamy contrast to the beef. It is just as good on a cold roast beef sandwich the day after a big dinner.

Frequently Asked Questions

What is horseradish sauce made of?

This version starts with a creamy base of sour cream and mayonnaise, then builds flavor with ground horseradish, Worcestershire sauce, lemon juice, and fresh thyme. The horseradish brings the heat while the sour cream keeps it smooth. You control the sharpness by how much horseradish you add.

What beef goes best with horseradish sauce?

Rich, beefy cuts shine with horseradish sauce. Prime rib and ribeye are the classic pairings, since the sharp sauce cuts through the marbling. It is also excellent with beef tenderloin, a seared steak, or thin-sliced roast beef piled on a sandwich.

How long does homemade horseradish sauce last?

Stored in a covered container in the refrigerator, this sauce keeps for about a week. The horseradish bite softens over time, so taste it before serving and stir in a little more if you want the heat back. Do not freeze it, as the dairy base will separate.

Can I make it less spicy?

Absolutely. Horseradish heat varies a lot by brand, so add it gradually and taste as you go. If it turns out sharper than you like, stir in more sour cream to mellow it. Starting with 3 tablespoons and building up gives you the most control.

The Classic Pairing

Horseradish sauce and a well-marbled steak are a match made for special occasions. Our Diamond R ribeye comes from single-source, pasture-raised, grain-finished cattle with no added hormones and no antibiotics, exactly the rich cut this sauce was made to complement. Sear one up and spoon this over the top.