Ina Garten Horseradish Sauce for Prime Rib

This horseradish sauce has been my secret weapon for roast beef and holiday prime rib for years. I first learned Ina Garten’s version at a holiday potluck where the roast disappeared within minutes and everyone kept circling the sauce bowl. The balance of cool sour cream, a sharp hit of prepared horseradish, and bright lemon made the meat sing without overpowering the beef’s flavor. It’s simple, reliable, and the kind of condiment that turns a good dinner into a memorable one.

I discovered this combination one winter when I had limited time but wanted something that felt celebratory. The sauce is creamy with a lively heat from horseradish that arrives after the first bite and lingers pleasantly. The Dijon and Worcestershire add depth while lemon brightens the whole mixture. Over the years I’ve made small tweaks—more horseradish for extra punch, a dusting of chives for color—and every iteration has been a hit with family and friends.

Ingredients

• Sour cream (1 cup): Use full-fat sour cream for the creamiest mouthfeel and best flavor; look for a brand with a clean ingredient list like Daisy or Breakstone.
• Prepared horseradish (1/4 cup): The star of the sauce; choose a jarred prepared horseradish you enjoy and adjust quantity to taste—Coleman’s and Gold’s are classic options.
• Dijon mustard (1 tablespoon): Adds a gentle tang and depth; Grey Poupon or Maille work well here.
• Fresh lemon juice (1 tablespoon): Balances richness with acidity—always use freshly squeezed lemon for bright, clean flavor.
• Kosher salt (1/2 teaspoon): Enhances all flavors; Diamond Crystal or Morton both work, but adjust if using fine table salt.
• Freshly ground black pepper (1/4 teaspoon): A light crack of pepper adds warmth without taking over.
• Worcestershire sauce (1 teaspoon, optional): Provides umami depth—add if you like a slightly savory complexity.
• Fresh chives (1 tablespoon, optional): Finely chopped for garnish and a mild onion note; snip directly over the sauce before serving.

Instructions

Measure and chill: Measure 1 cup of sour cream and keep it cold until you’re ready to mix. Cold dairy incorporates more cleanly and the sauce will hold its texture better. If your horseradish jar has separated, give it a quick stir with a spoon. Combine the base: In a medium bowl, whisk together the sour cream, Dijon mustard, and fresh lemon juice until smooth. The acid from the lemon slightly loosens the cream and brightens the overall flavor; whisking ensures an even distribution. Add horseradish and season: Fold in the prepared horseradish, starting with 1/4 cup. Add kosher salt and freshly ground black pepper. Taste and adjust—add more horseradish if you want a bolder heat. The horseradish’s heat builds after a minute, so wait a moment before adding more. Finish and rest: If using, stir in 1 teaspoon Worcestershire sauce for extra savory notes. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to marry; this step mellows the bite and creates a rounder profile. Garnish and serve: Transfer to a serving bowl, sprinkle chopped chives on top for color, and serve chilled alongside prime rib, roast beef, or baked potatoes. Leftovers keep well refrigerated for up to 3 days.

Storage Tips

Store the sauce in an airtight container in the refrigerator for up to 3 days. Glass containers with tight-sealing lids are ideal because they prevent flavor transfer and are easy to scoop from. Avoid leaving the sauce at room temperature for more than two hours. If you plan to make it ahead for a large gathering, prepare it the night before and give it a final stir and taste just before serving—add a splash of lemon if it tastes dull. Do not freeze; freezing will separate the cream and ruin the texture.

Ingredient Substitutions

For a dairy-free version, substitute full-fat coconut yogurt or a thick dairy-free sour cream alternative—expect a slightly sweeter or coconut-tinged finish. If you prefer less heat, reduce prepared horseradish to 2 tablespoons and add 2 tablespoons mayonnaise for creaminess. To boost tang without more lemon, mix in 1 teaspoon of white wine vinegar. If Worcestershire is a concern for dietary restrictions, use a splash of soy-free mushroom-based umami sauce as an alternative.

Serving Suggestions

Serve alongside slices of prime rib, roast beef, or as an accompaniment to Yorkshire puddings. It also makes a delightful spread for steak sandwiches and pairs well with roasted root vegetables or a baked potato bar. Garnish with chopped chives for color and mild onion flavor. For a composed plate, spoon a dollop on the side of each meat slice so guests can control how much they use. This sauce also pairs nicely with crisp green salads dressed lightly, helping transition the palate from rich protein to fresh greens.

Meal Prep Tips

Make the sauce up to 24 hours in advance to let flavors develop; chilling improves balance as horseradish mellows and lemon integrates. Portion into small ramekins for buffet service to avoid double-dipping and to keep presentation tidy. If prepping multiple dishes for a holiday, label the container with the date and a brief description. When transporting, keep the sauce in a cooler with ice packs and remove it only when ready to serve to maintain food safety and texture.

Seasonal Adaptations

In winter, add a teaspoon of finely grated horseradish root in addition to prepared horseradish for a fresh, sharper bite. For summer barbecues, lighten the sauce with half sour cream and half Greek yogurt for tang and a lower temperature profile. Around spring holidays, fold in a teaspoon of minced dill for a herbaceous lift. These seasonal tweaks keep the condiment appropriate for the occasion while preserving its core character.

Cultural Background

Horseradish has a long history as a pungent condiment in European cuisines, famously paired with roast beef and smoked fish. Ina Garten’s approach is classic American entertaining—simple ingredients elevated by balance and presentation. This style of sauce evolved as cooks sought creamy, acidic pairings for rich roasted meats, allowing the meat’s texture and flavor to remain central while the sauce provides contrast. The recipe reflects a marriage of practical American hospitality and European condiment traditions.

Whether you call it a sauce, a spread, or a finishing touch, this horseradish mixture consistently brings people together at the table. Try it once with prime rib and you’ll understand why it keeps returning to our menus each holiday season.