If you’ve ever wondered how to elevate your prime rib or steak to that next level of flavor, look no further. This Horseradish Sauce for Prime Rib and Steak Recipe is my go-to secret weapon — creamy, zesty, and just the right amount of kick to make every bite unforgettable.

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Why You’ll Love This Recipe

Quick and Easy: You can whip this sauce up in just five minutes—perfect for last-minute gatherings or weekday dinners.
Fresh and Flavorful: The combination of horseradish and Dijon mustard provides a vibrant punch that perfectly complements rich beef.
Versatile Condiment: While made for prime rib and steak, I’ve also used it with roasted veggies and sandwiches with great success.
Family Favorite: My whole family goes crazy for this sauce — and it’s a recipe I’m always proud to share.

A clear glass bowl holds a creamy white sauce mixed with small green chive pieces, giving the sauce a slightly speckled look. Inside the bowl, a silver spoon is resting on the right side, partly dipped into the sauce. The sauce has a smooth texture with some green chives spread on top. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Horseradish Sauce for Prime Rib and Steak, horseradish sauce, prime rib sauce, steak condiments, easy beef sauce

Ingredients You’ll Need

This recipe relies on simple, fresh ingredients that work beautifully together to deliver creamy heat with just a hint of tang. When shopping, look for good-quality prepared horseradish — it really makes a difference.

Flat lay of a small white ceramic bowl of creamy sour cream, a small white ceramic bowl with a dollop of prepared horseradish root next to a few fresh horseradish leaves, a small white ceramic bowl of smooth mayonnaise, a small white ceramic bowl containing bright green finely chopped chives, a small white ceramic bowl of golden Dijon mustard, a small white ceramic bowl with coarse kosher salt crystals, and a small white ceramic bowl with freshly ground black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Horseradish Sauce for Prime Rib and Steak, horseradish sauce, prime rib sauce, steak condiments, easy beef sauce

Sour Cream: Provides the creamy base and balances the horseradish’s heat perfectly.
Prepared Horseradish: Use a fresh jar for the best zing — avoid anything overly old or watery.
Mayonnaise: Adds richness and smooth texture to the sauce.
Fresh Chives: These give a mild onion flavor and some vibrant green color.
Dijon Mustard: Brings a subtle tang that enhances the overall flavor profile.
Kosher Salt: Essential for seasoning and bringing out all the flavors.
Freshly Ground Black Pepper: Adds just a touch of warmth and complexity.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Horseradish Sauce for Prime Rib and Steak Recipe is. Feel free to play around with it — depending on your mood or what you have on hand, you’ll discover new favorite twists.

Extra Creamy: My family likes it richer, so sometimes I swap out mayonnaise for crème fraîche when I want a silkier texture.
More Heat: If you’re a horseradish fan like me, add an extra tablespoon or two for an extra spicy kick.
Fresh Herbs: I’ve tried parsley and tarragon instead of chives — both add a fresh note and nice color.
Dairy-Free Option: Use a plant-based sour cream and mayo for a tasty vegan variation that still packs flavor.

How to Make Horseradish Sauce for Prime Rib and Steak Recipe

Step 1: Gather Your Ingredients and Prep

Before you start mixing, gather everything on your counter. Chop the chives finely—that little bit of prep makes all the difference, giving the sauce a bright fresh flavor and bite-sized bursts of oniony goodness.

Step 2: Mix the Base Ingredients

In a small bowl, stir together the sour cream, prepared horseradish, and mayonnaise until smooth. I like to use a small whisk for this — it helps avoid lumps and keeps the sauce perfectly creamy.

Step 3: Add Flavor with Chives and Mustard

Next, fold in those chopped chives along with the Dijon mustard. The mustard is key—it adds a subtle tang that lifts the whole sauce without overwhelming the horseradish’s heat.

Step 4: Season and Finish

Finally, season with kosher salt and freshly ground black pepper. Taste as you go here — I usually adjust salt last, because it really brings out all those blended flavors. Then transfer your sauce to a pretty little bowl and sprinkle on some extra chives for a fresh garnish.

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Pro Tips for Making Horseradish Sauce for Prime Rib and Steak Recipe

Use Fresh Horseradish: I learned that freshly opened horseradish gives the best pungency—older jars tend to lose their kick quickly.
Chill Before Serving: Letting the sauce rest for 15-30 minutes in the fridge helps the flavors meld beautifully.
Balance the Heat: If the sauce feels too sharp initially, a little extra sour cream smooths it out without losing flavor.
Avoid Overmixing: Stir gently to keep the sauce light and fluffy, rather than dense or overly emulsified.

How to Serve Horseradish Sauce for Prime Rib and Steak Recipe

The image shows several thick slices of pink cooked beef arranged in a circular pattern around a small container filled with white, creamy sauce that has small green herb bits. The beef slices have a textured brown outer edge and are placed on a white marbled surface. A small green herb sprig garnishes one of the beef slices. The focus is on the tender inside of the beef, showing a juicy, even pink color. Photo taken with an iphone --ar 2:3 --v 7 - Horseradish Sauce for Prime Rib and Steak, horseradish sauce, prime rib sauce, steak condiments, easy beef sauce

Garnishes

I usually finish the sauce with a sprinkle of additional chopped chives — not only does it look inviting, but the fresh chives add that subtle oniony pop I adore. Sometimes, a few sprigs of fresh parsley on the side brighten the plate nicely too.

Side Dishes

When I serve this horseradish sauce, I pair it with classic sides like creamy mashed potatoes, roasted Brussels sprouts, or a simple green salad. It’s also fantastic alongside buttery Yorkshire puddings or crusty bread for soaking up every last drop.

Creative Ways to Present

For special occasions, I like to serve the horseradish sauce in mini mason jars or ramekins arranged on a wooden board with the sliced prime rib or steak. Adding a few lemon wedges and colorful microgreens around the platter turns it into a real centerpiece where all the flavors can shine.

Make Ahead and Storage

Storing Leftovers

Leftover horseradish sauce stores beautifully in an airtight container in the fridge for up to 3 days. I always label mine to keep track, and it tastes just as fresh even the next day — sometimes better as the flavors mingle.

Freezing

While I usually recommend using this sauce fresh, you can freeze leftovers for up to a month. Just be aware that the texture might change slightly after freezing, so give it a good stir or whisk when thawed to bring the creaminess back.

Reheating

This sauce is best served cold or at room temperature, so no reheating is needed. If it’s been in the fridge, just let it sit out for 10 minutes before serving to soften up those flavors nicely.

FAQs

Can I make this horseradish sauce ahead of time?

Absolutely! In fact, I recommend making it about 30 minutes in advance so the flavors truly develop. Just keep it covered and refrigerated until you’re ready to serve.
What type of horseradish is best for this recipe?

Prepared horseradish from a bottle works perfectly—look for one with a punch and minimal preservatives. Freshly grated horseradish can be great but may be more intense and less stable.
Can I adjust the spice level?

Yes! If you want milder sauce, use less horseradish. For an extra kick, add more in small increments and taste as you go.
Is this sauce good with other meats?

Definitely! This horseradish sauce is amazing with roast beef, lamb, and even turkey. I’ve even enjoyed it dolloped on burgers for a flavor boost.

Final Thoughts

I absolutely love how this Horseradish Sauce for Prime Rib and Steak Recipe turns out every single time — it’s quick, easy, and delivers incredible flavor that always gets compliments. Whether you’re a seasoned cook or just starting out, this sauce will become one of your favorite ways to amp up a classic beef dish. Trust me, your next steak dinner won’t be complete without it!

Horseradish Sauce for Prime Rib and Steak Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 99 reviews

Author: Villerius
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 6 servings
Category: Sauce
Method: No-Cook
Cuisine: American

Print Recipe

Description

This creamy homemade horseradish sauce is the perfect accompaniment for prime rib, steak, and other succulent meats. Combining sour cream, prepared horseradish, mayonnaise, and fresh chives, this sauce offers a fresh, spicy kick balanced by creamy textures and a touch of Dijon mustard. Easy to whip up in minutes, it enhances the natural flavors of your beef dishes with a perfectly spiced, tangy complement.

Ingredients

Horseradish Sauce Ingredients

½ cup sour cream
2 tablespoons prepared horseradish
1 tablespoon mayonnaise
1 tablespoon finely chopped chives
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
Pinch freshly ground black pepper

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Instructions

Combine Ingredients: In a small mixing bowl, stir together the sour cream, prepared horseradish, mayonnaise, finely chopped chives, Dijon mustard, kosher salt, and freshly ground black pepper until well blended and smooth.
Serve and Garnish: Transfer the mixture to a small serving bowl and top with extra chopped chives for an appealing garnish. Serve immediately or refrigerate until ready to use.

Notes

This horseradish sauce is an ideal condiment for beef tenderloin, prime rib, and various steak cuts.
The sauce is creamy with a fresh, vibrant flavor and just the right amount of spice to complement rich meats.
For best results, use freshly chopped chives and high-quality prepared horseradish.
Watch related cooking videos to see the step-by-step preparation process.