Horseradish Sauce 1.500

Deb Lindsey for The Washington Post

Smoke Signals Dec 19, 2012

Not only do prime rib and horseradish sauce go together, but the pairing is royal. Something about the beef’s dark, rich flavor demands the bright tang of horseradish. But a little goes a long way.

Serve with Wood-Smoked Prime Rib (see related recipe).

Make Ahead: The sauce should be made at least 4 hours before serving. It can be refrigerated in an airtight container for up to 2 weeks.

Servings: 1.5 cups
  • 1 cup regular or low-fat sour cream
  • 1/4 cup prepared (white) horseradish
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • Dash Worcestershire sauce
  • Dash Tabasco sauce (optional)

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Stir together the sour cream, horseradish, mustard, vinegar, salt, pepper, Worcestershire sauce and Tabasco sauce, if using, in a medium-size airtight container until well incorporated. Cover tightly and refrigerate for at least 4 hours or up to overnight to allow the flavors to blend.

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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Jeffrey Donald.

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