Creamy Horseradish Sauce

Name: Creamy Horseradish Sauce
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1/2 cup full-fat sour cream; 2 tablespoons prepared horseradish; 2 tablespoons full-fat mayonnaise; 1 teaspoon Worcestershire sauce; 1/2 teaspoon sea salt or kosher salt; 1/4 teaspoon black pepper; 1 tablespoon minced chives, plus more for garnish

Recipe by Jordan Avery · Updated October 2026

Roast beef and prime rib always taste a little better with a cold, peppery spoonful of this sauce on the side. Home cooks love it because seven simple ingredients and a few minutes of stirring give you something that tastes like it came from a steakhouse. Make it for Christmas dinner, Sunday roasts, steak night, or to spread on leftover roast beef sandwiches. A rest in the fridge thickens it and mellows everything together, which makes it a stress-free make-ahead side.

What Makes This Recipe Special

Sour cream and mayonnaise team up for a base that is tangy and creamy at the same time, with the mayo adding body.
Only seven ingredients and no cooking, so the whole sauce is stirred together in a single small bowl.
Worcestershire sauce adds a savory depth that rounds out the sharp bite of the prepared horseradish.
Chilling thickens the sauce and lets the flavors meld, so it is meant to be made ahead of the roast.

⏱ 5 mins

American

Servings 8

Ingredients

1/2 cupfull-fat sour cream

2 tablespoonsprepared horseradish

2 tablespoonsfull-fat mayonnaise

1 teaspoonWorcestershire sauce

1/2 teaspoonsea salt or kosher salt

1/4 teaspoonblack pepper

1 tablespoonminced chives, plus more for garnish

Instructions

Put the sour cream, prepared horseradish, mayonnaise, Worcestershire sauce, salt, black pepper, and minced chives into a small bowl.

Stir or whisk everything together until the sauce looks smooth and well blended.

Cover the bowl and pop it in the fridge for a few hours, or leave it overnight, so the sauce can thicken and the flavors can come together.

Spoon the sauce into a serving dish and sprinkle a little extra chives over the top before it goes to the table.

Essential Tips

Give it time in the fridge

Right after stirring, the sauce is looser and the horseradish tastes sharper and more separate. A few hours, or overnight, lets it thicken and the flavors blend into one smooth, peppery sauce.

Reach for jarred prepared horseradish

This recipe is built around prepared horseradish, which is already grated and packed in vinegar. Check the label so you are not grabbing a creamy horseradish blend, which would throw off the balance of the sour cream and mayo.

Keep some chives for the top

Mince the chives for the sauce itself, but save a pinch to scatter over the finished bowl. The fresh green on top keeps the sauce looking bright next to a platter of roast beef.

Stick with full-fat dairy

The sour cream and mayonnaise are both full-fat, and that is what gives the sauce body when it chills. Lighter versions tend to turn thin and watery, so the sauce will not cling to a slice of prime rib as well.

Taste before adding more salt

Both the Worcestershire sauce and the prepared horseradish already bring some saltiness. Stir in the sea salt or kosher salt, taste after chilling, and only adjust if the sauce still tastes flat.

Smart Swaps & Variations

Extra-fiery After chilling, stir in a little more prepared horseradish, a small spoonful at a time, until the bite is as strong as you like. Taste between additions, since the heat builds quickly.

Yogurt-lightened Swap half of the sour cream for plain full-fat Greek yogurt for a slightly tangier, lighter sauce. It will be a touch thicker, so a short whisk before serving brings it back to a smooth dipping texture.

Lemon-bright Add a few drops of lemon juice just before serving to cut through the richness of prime rib or steak. It gives the sauce a fresher, sharper edge without hiding the horseradish.

What to Serve With This

Roast prime rib for a Christmas or special-occasion dinner, with the sauce passed in a small bowl.
Grilled or pan-seared steak, with a spoonful on the side of the plate.
Roast beef sandwiches on crusty rolls, spread on in place of plain mayo.
Roasted potatoes and green beans to round out a holiday beef dinner.

Storage & Reheating

Storage

Keep the sauce covered in the refrigerator for up to 5 days. Do not freeze it, because the sour cream and mayonnaise will separate once thawed.

Reheating

This sauce is served cold, so there is nothing to reheat, and heat would split the sour cream and mayo. If it has firmed up in the fridge, give it a good stir and let the bowl sit on the counter for a few minutes before serving.

Expert Chef Tips

Pull the sauce from the fridge about 10 minutes before serving, because very cold food mutes pungency and a short rest lets the horseradish heat come forward again.
Snip the chives with sharp kitchen scissors or a very sharp knife instead of sawing at them, which bruises the leaves and dulls both their color and their fresh onion flavor.
Judge the seasoning with a bite of the actual roast beef, not from a spoon on its own, because a sauce that tastes strong by itself usually tastes just right against rich meat.

Equipment You’ll Need

Small mixing bowl, big enough to stir the sauce without spilling
Whisk or sturdy spoon to blend the sauce until smooth
Plastic wrap or a lid to cover the bowl while it chills
Sharp knife or kitchen scissors for mincing the chives

Nutritional Benefits

Sour cream brings a small amount of calcium and protein, which is a nice bonus for a condiment.
Fresh chives add a touch of vitamins and a savory flavor without any extra salt.
Horseradish delivers a lot of flavor in small amounts, so a little goes a long way on the plate.
The sauce is rich from the sour cream and mayonnaise, so it works best as a spoonful alongside lean roast beef or steak.

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Frequently Asked Questions

Can I use fresh horseradish root instead of prepared?

Yes, but fresh root is stronger and does not have the vinegar tang of the jarred kind. Start with a smaller amount, grate it finely, and add a squeeze of lemon juice or a splash of vinegar if you miss that tang.

How far ahead can I make it?

You can make it the night before, and the recipe actually wants a few hours or overnight in the fridge to thicken and develop flavor. Kept covered, it holds for up to 5 days.

Why is my sauce runny?

The usual causes are low-fat sour cream or mayonnaise, or not chilling it long enough. Give it more time in the fridge, and use full-fat versions next time so it sets up properly.

Can I leave out the mayonnaise?

You can use all sour cream, but the sauce will be a little tangier and thinner. The mayonnaise adds body and richness, so keep it if you want the sauce to hold on a slice of beef.

Is it vegetarian or gluten-free?

There is no flour in the sauce, but check the Worcestershire sauce label, since some brands include ingredients that contain gluten. Traditional Worcestershire also contains anchovies, so it is not vegetarian unless you find a vegetarian version.

Can I freeze horseradish sauce?

It is best not to. Sour cream and mayonnaise separate when frozen and thawed, and the sauce turns grainy and watery.

Can I swap Greek yogurt for the sour cream?

Yes, plain full-fat Greek yogurt works well and gives a slightly tangier result. Stir it a little longer so the sauce turns smooth.

How do I make it milder or hotter?

The heat comes from the prepared horseradish, so use a little less for a milder sauce or stir in a bit more after chilling for extra fire. Taste after the sauce has rested, since the flavor changes as it sits.

What can I do with leftovers?

Spread it on roast beef sandwiches, dollop it on a baked potato, or stir a spoonful into deviled egg filling. It also makes a quick dip for roasted vegetables.