Make this horseradish cream sauce to elevate your prime rib. The creamy texture balances the beef’s richness while the horseradish adds sharp contrast. This sauce transforms a good meal into an exceptional one.
Why This Recipe Works
- The combination of fresh and prepared horseradish creates layered heat that builds gradually rather than overwhelming immediately
- Sour cream and heavy cream provide a stable base that won’t separate when chilled or served at room temperature
- Dijon mustard adds subtle complexity without dominating the horseradish flavor profile
- White wine vinegar cuts through the fat content while enhancing the overall brightness of the sauce
- Resting time allows flavors to meld properly, creating a more cohesive final product
Ingredients
- 1 cup sour cream, full fat
- 1/2 cup heavy cream
- 1/4 cup prepared horseradish, drained
- 2 tablespoons fresh horseradish, grated
- 1 tablespoon Dijon mustard
- 2 teaspoons white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives, finely chopped
Equipment Needed
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Microplane or fine grater
- Rubber spatula
- Airtight container for storage
Instructions
Prepare the Cream Base
Combine 1 cup sour cream and 1/2 cup heavy cream in a medium mixing bowl. Use a whisk to blend them thoroughly until the mixture appears smooth and uniform in texture. The heavy cream will lighten the sour cream’s density while maintaining richness. Continue whisking for approximately 2 minutes to ensure no lumps remain and the consistency becomes velvety. This initial blending creates the foundation that will carry the horseradish flavor evenly throughout the sauce. Proper emulsification at this stage prevents separation later. The mixture should coat the back of a spoon without immediately dripping off.
Incorporate Horseradish Elements
Add 1/4 cup prepared horseradish and 2 tablespoons freshly grated horseradish to the cream mixture. Prepared horseradish provides consistent heat while fresh grated horseradish offers brighter, more volatile notes. Use a microplane for grating fresh horseradish to achieve fine texture that disperses evenly. Whisk vigorously for 1-2 minutes to distribute the horseradish throughout the cream base. The sauce will appear slightly textured but should have no large clumps. Tip: Grate fresh horseradish just before using to preserve its pungent qualities, as grated horseradish loses potency quickly when exposed to air.
Add Flavor Enhancers
Introduce 1 tablespoon Dijon mustard, 2 teaspoons white wine vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the mixture. The Dijon mustard contributes subtle tang and helps stabilize the emulsion. White wine vinegar provides acidity that cuts through the fat content of the creams. Whisk continuously while adding these ingredients to prevent any single flavor from concentrating in one area. Taste the sauce at this point and adjust salt if needed, keeping in mind that flavors will continue to develop during resting. The mixture should appear pale with visible specks of pepper and horseradish distributed throughout.
Finalize Texture and Consistency
Fold in 2 tablespoons of finely chopped fresh chives using a rubber spatula. Chives add mild onion flavor and visual appeal without overpowering the horseradish. Continue folding until chives are evenly distributed, about 30-45 seconds. Evaluate the sauce’s thickness – it should flow slowly from a spoon but hold its shape briefly. If too thick, add 1 teaspoon of heavy cream at a time until desired consistency. If too thin, refrigerate for 15 minutes before reassessing. Tip: Chop chives just before incorporating to prevent wilting and maintain their vibrant green color in the finished sauce.
Rest and Serve
Transfer the completed sauce to an airtight container and refrigerate for at least 1 hour before serving. This resting period allows flavors to meld and the sauce to thicken slightly as the horseradish hydrates. The ideal serving temperature is 40-45°F, cool but not ice-cold. Stir briefly before serving to reincorporate any separation that may have occurred. The sauce can be made up to 24 hours in advance. Tip: For best results, remove from refrigerator 15 minutes before serving to take the chill off, which allows the horseradish flavor to become more pronounced.
Tips and Tricks
For optimal horseradish flavor, purchase whole horseradish root and grate it yourself rather than relying solely on prepared versions. Look for firm, unblemished roots without soft spots. Peel only the section you plan to use immediately, as the cut surface browns quickly. When grating, work in a well-ventilated area – the compounds released can be quite pungent. If fresh horseradish isn’t available, increase prepared horseradish to 1/3 cup but note the flavor profile will be less complex. Regarding cream selection, full-fat sour cream provides better stability and richer mouthfeel than reduced-fat alternatives. For the heavy cream, avoid ultra-pasteurized versions if possible, as they can sometimes develop a cooked flavor when combined with acidic ingredients. If making the sauce ahead, consider holding back half the fresh chives and adding them just before serving to maintain their fresh flavor and color. When adjusting consistency, remember the sauce will thicken slightly during refrigeration, so err on the slightly thinner side initially. For serving, consider the temperature of your prime rib – if serving rare or medium-rare beef, a cooler sauce provides pleasant contrast, while with well-done meat, a slightly warmer sauce might be preferable. Storage is straightforward: keep refrigerated in an airtight container for up to 5 days. The sauce may separate slightly after refrigeration – simply stir to recombine. Do not freeze, as the emulsion will break and texture will become grainy upon thawing.
Recipe Variations
- Herb-Infused Version: Add 1 tablespoon each of fresh chopped parsley, tarragon, and dill along with the chives. The herbal notes complement the horseradish particularly well with roasted meats. Reduce the horseradish by 1 tablespoon initially, then adjust to taste after resting.
- Smoked Paprika Variation: Incorporate 1 teaspoon smoked paprika and 1/4 teaspoon garlic powder for a deeper, smokier profile. This works exceptionally well with smoked prime rib or when serving the sauce with grilled meats. The paprika also gives the sauce an attractive pale orange hue.
- Horseradish-Mustard Blend: Increase Dijon mustard to 2 tablespoons and add 1 teaspoon whole grain mustard. Use 3 tablespoons prepared horseradish and omit fresh horseradish. The result is a sharper, more mustard-forward sauce that stands up well to heavily seasoned prime rib.
- Lemon-Zested Cream: Add the zest of one lemon along with 1 additional teaspoon of lemon juice in place of the white wine vinegar. This bright variation works well with prime rib that has herb crusts or when serving the sauce with other roasted vegetables.
- Horseradish-Aioli Hybrid: Replace the sour cream with 3/4 cup mayonnaise and reduce heavy cream to 1/4 cup. Add one minced garlic clove. This creates a richer, more stable sauce that holds up particularly well at room temperature for buffet service.
Frequently Asked Questions
Can I make this sauce ahead of time?
Yes, this sauce actually benefits from being made ahead. Prepare it up to 24 hours in advance and store covered in the refrigerator. The flavors meld and develop during this resting period. Stir well before serving, as some separation may occur. The horseradish flavor may intensify slightly overnight, which many people prefer. For best texture and flavor, do not make more than 24 hours ahead, as the fresh elements like chives can begin to wilt and the sauce may become too thin.
What’s the difference between prepared and fresh horseradish?
Prepared horseradish is grated horseradish root preserved in vinegar, which stabilizes the flavor and provides consistent heat. Fresh horseradish root offers more volatile, brighter notes but loses potency quickly once grated. Prepared horseradish has a longer shelf life and more predictable heat level, while fresh horseradish provides immediate, sharp heat that dissipates faster. Using both creates layered heat that builds gradually rather than hitting all at once. Prepared horseradish also contributes to the sauce’s stability due to its vinegar content.
My sauce became too thin – how can I fix it?
If your sauce is thinner than desired, refrigeration is the first solution – chill for 30-60 minutes as the cold temperature will naturally thicken the emulsion. If still too thin after chilling, you can add 1-2 tablespoons of additional sour cream, whisking thoroughly to incorporate. Avoid adding thickeners like cornstarch or flour, as they can alter the clean flavor profile. For future batches, measure creams carefully and consider reducing heavy cream by 1 tablespoon initially, then adjusting after the resting period.
Can I use low-fat dairy products instead?
While possible, low-fat alternatives will affect both texture and flavor. Reduced-fat sour cream contains more stabilizers and may result in a slightly gummier texture. Low-fat versions also tend to release more water, potentially thinning the sauce. The fat content in full-fat dairy helps carry the horseradish compounds and provides richness that balances the heat. If substituting, expect a less creamy result and consider reducing other liquid elements slightly to compensate for additional moisture.
How long does horseradish cream sauce last in the refrigerator?
Properly stored in an airtight container, horseradish cream sauce will maintain quality for 5-7 days. The high acidity from vinegar and horseradish helps preserve it. Signs of spoilage include mold growth, off odors, or significant separation that cannot be remedied by stirring. The sauce may darken slightly over time due to oxidation of the fresh horseradish, but this doesn’t indicate spoilage. For best flavor and texture, consume within 3-4 days.
Summary
This horseradish cream sauce combines fresh and prepared horseradish with creamy elements for balanced heat. The simple preparation yields sophisticated results that complement prime rib perfectly. Make ahead for best flavor development.
