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)
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.
From Smoke Signals columnist Jim Shahin.
Tested by Jeffrey Donald.
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