Prime rib horseradish sauce is sour cream and prepared horseradish, and the ratio decides how hot it hits. One recipe we read uses 1 cup of sour cream to ¼ cup of horseradish. Another uses ½ cup of sour cream to 2 tablespoons, plus mayo, chives and Dijon. Here’s how they differ and how long each keeps.
We haven’t made either one, so the amounts and times below belong to the recipe they’re credited to. Taste yours before it hits the table!
How do the two horseradish sauce recipes compare?
One is hotter and plainer, the other milder and fuller. The Wicked Noodle keeps it to sour cream and horseradish. Downshiftology softens it with mayonnaise and adds herbs.
| The Wicked Noodle | Downshiftology | |
|---|---|---|
| Sour cream | 1 cup, full-fat recommended | ½ cup |
| Horseradish | ¼ cup prepared | 2 tablespoons prepared |
| Extras | Dijon (optional), salt, pepper | 1 tbsp mayo, 1 tbsp chives, 1 tsp Dijon, salt, pepper |
| Yield | About 1¼ cups | Serves 6 |
| Chill time | At least 30 minutes | Not listed |
| Make ahead | Up to 2 days | Yes, so flavors meld |
| Fridge storage | Up to 5 days | Up to 2 weeks |
Do the math on the sour cream and horseradish alone, and both come out at 4 parts sour cream to 1 part horseradish. The real difference is the mayo and chives in Downshiftology’s version, which soften and round it out. So you’re choosing a smooth, plain sauce or a fuller one, not a hotter or milder one.
How do you make it?
Stir everything together, season, chill and taste. Both recipes are a bowl and a spoon, and neither needs heat.
- If your horseradish is very wet, drain it first, per The Wicked Noodle.
- Stir the sour cream, horseradish and any extras together.
- Season with salt and pepper, taste, and add more horseradish if you want more bite.
- Cover and refrigerate. The Wicked Noodle says to take it out about 15 minutes before serving.
Illustration: stir the sour cream and horseradish together, then chill.
Use prepared horseradish, not store-bought horseradish sauce. The Wicked Noodle says the sauce is milder because it’s already mixed with mayonnaise or cream, and that jarred horseradish loses heat once opened. So start small and adjust.
How hot should it be?
Your call, and the sources help. The Wicked Noodle suggests starting with 2 to 3 tablespoons of horseradish for a milder sauce, and going up to ⅓ cup for a hotter one. A commenter on Downshiftology called its version not too hot.
If you’re using fresh root instead of a jar, The Wicked Noodle says to start with about 1 tablespoon and a little white vinegar, and to grate it in a well-ventilated spot. It stings your eyes!
How long does it keep, and can you freeze it?
The sources don’t agree. The Wicked Noodle says to store it covered in the fridge for up to 5 days and not to freeze it, because the sour cream separates when thawed. Downshiftology says up to 2 weeks in an airtight container, and calls freezing possible but not ideal.
When two recipes differ by that much, we’d plan on the shorter window. Make it a day or two before dinner, as The Wicked Noodle suggests, and skip the freezer.
What do you serve it with?
Prime rib first. The Wicked Noodle also lists other roast beef, leftover prime rib sandwiches and baked potatoes. For the rest of the plate, see our prime rib side dishes sorted by oven space and the House of Prime Rib creamed spinach recipe.
Planning a holiday spread? Our Christmas side dishes matched to your main course can help.
Horseradish sauce questions people ask
What ratio of sour cream to horseradish?
The Wicked Noodle uses 1 cup of sour cream to ¼ cup of horseradish. Downshiftology uses ½ cup to 2 tablespoons.
Can you make it ahead?
Yes. The Wicked Noodle says up to 2 days before serving, and Downshiftology says it can be prepared in advance.
Can you use horseradish sauce instead of prepared horseradish?
The Wicked Noodle advises against it, since jarred horseradish sauce is already blended with mayonnaise or cream and comes out milder.