This horseradish sauce has been my go-to condiment whenever a special roast comes out of the oven. I first tried Ina Garten's version at a holiday dinner many years ago, and that simple spoonful of tangy heat transformed the whole meal for me: the cool creaminess set off the richness of roast beef, while the bursts of horseradish and lemon made each bite sing. Since then I've tweaked the proportions slightly for my family's preferences — a touch more mustard some nights, a little extra horseradish when we want more kick — but the foundation remains the same.

I discovered how transformative this sauce could be during a winter gathering when I had a beautiful prime rib but felt the meat needed a bright counterpoint. The sauce came together in under 10 minutes, and every guest kept coming back for more. The texture is luxuriously smooth from the sour cream, while the prepared horseradish provides a piquant lift without overpowering the beef. It's the kind of condiment that elevates leftovers as well: thinly sliced roast beef on sandwiches or steak salads benefit from a smear of this sauce.

Ingredients

• 1 cup sour cream: Use full-fat sour cream for the silkier mouthfeel. Brands like Daisy or Organic Valley give a consistent tang; low-fat versions will be thinner and less rich.
• 1/4 cup prepared horseradish: Adjust to taste. I like the texture of a coarsely prepared horseradish from a quality jar; brands vary in heat, so taste first. Prepared horseradish is essential for the distinctive bite.
• 1 tablespoon Dijon mustard: Adds depth and a subtle spicy-backbone. Maille or Grey Poupon work well; if you prefer milder flavor use 1/2 tablespoon.
• 1 tablespoon fresh lemon juice: Fresh lemon brightens and keeps the sauce lively — don't substitute bottled if you can avoid it.
• 1/2 teaspoon kosher salt: Enhances flavors; adjust depending on whether your horseradish or mustard is already salty.
• 1/4 teaspoon freshly ground black pepper: A small amount for balance; freshly ground makes a difference.
• 1 teaspoon Worcestershire sauce (optional): Adds savory umami and a hint of anchovy-like depth. Skip for vegetarian guests if they're sensitive to anchovy flavors.
• 1 tablespoon chopped fresh chives (optional, for garnish): Provides a mild onion note and pretty green flecks when sprinkled on just before serving.

Instructions

Prep the Ingredients: Measure out sour cream, prepared horseradish, Dijon, and lemon juice. Use freshly squeezed lemon for best brightness. Place all ingredients in a medium bowl and have a whisk, measuring spoons, and a rubber spatula ready. Having everything at hand keeps mixing quick and even. Combine the Base: In a chilled bowl, add 1 cup sour cream, 1/4 cup prepared horseradish, and 1 tablespoon Dijon. Whisk until smooth and fully incorporated. The chilled bowl helps keep the sauce cool and maintains a fresh mouthfeel next to warm meat. Add Acidity and Seasonings: Whisk in 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. If using, add 1 teaspoon Worcestershire sauce. Taste and adjust: if the mixture is too mild, add horseradish in 1/2 teaspoon increments. Adjust and Chill: Scrape down the sides with a spatula and give a final whisk for 10–15 seconds. For best flavor integration, cover and chill for at least 30 minutes; chilling allows the lemon and horseradish to harmonize with the sour cream. Finish and Garnish: Just before serving, stir and transfer to a serving bowl. Sprinkle 1 tablespoon chopped fresh chives on top for color. Keep chilled until ready to offer alongside prime rib slices.

Storage Tips

Store the sauce in an airtight container in the refrigerator for up to 3 days. Glass jars with tight lids work best because they won't absorb flavors and are easy to grab from the fridge. Keep the sauce cold until serving; if it sits at room temperature for extended periods during a buffet, replenish with a fresh batch to maintain food safety and optimal texture. If separation occurs after chilling, whisk vigorously to re-emulsify before plating. Discard if off-odors develop or if left out over two hours at room temperature.

Ingredient Substitutions

For a lighter version, substitute half the sour cream with Greek yogurt — the result is tangier and slightly denser in protein. If avoiding dairy, use a thick, unsweetened dairy-free yogurt and increase horseradish slightly to compensate for the different mouthfeel. Swap Dijon for yellow mustard for a milder, more rounded flavor. If you don’t have prepared horseradish, finely grate fresh horseradish root and use sparingly (start with 1 teaspoon), remembering fresh root is significantly more pungent.

Serving Suggestions

Serve this sauce alongside thin slices of prime rib, roast beef, or beef tenderloin. It also complements smoked salmon, roasted root vegetables, or as a spread on roast beef sandwiches with arugula and a crunchy roll. For party platters, present the sauce in a shallow bowl with a small spoon and scatter additional chives on top. Pair with full-bodied red wines — Cabernet Sauvignon or Syrah — or a crisp Chardonnay to balance the creaminess.

Cultural Background

Horseradish-based condiments have been used in Northern and Eastern European cuisines for centuries, prized for their sharp, sinus-clearing heat. In English and American holiday traditions, a cool horseradish cream is commonly offered with roast beef or beef joints to cut through the richness of the meat. Ina Garten popularized a straightforward, approachable version that champions quality ingredients and minimal steps, making this type of sauce a mainstay on modern holiday tables.

Seasonal Adaptations

In winter, lean into richness: use full-fat sour cream and a stronger horseradish to stand up to fattier roasts. For spring or summer gatherings, lighten the sauce with half Greek yogurt and add a tablespoon of finely chopped fresh dill for herbaceous lift. During holidays, consider mixing in finely grated horseradish-roasted apples for a sweet-heat version that pairs beautifully with game birds or ham. Small tweaks like additional citrus or herbs adapt the sauce seamlessly to the season.

Meal Prep Tips

Make the sauce the day before to let flavors meld; store covered in the refrigerator. Portion into small jars for easy serving and for reducing cross-contamination at buffets. If planning multiple dishes, label jars with the date and brief ingredient notes for guests with allergies. For large gatherings, multiply the recipe in a bowl proportional to guest count and keep chilled over ice on the serving table to maintain temperature and texture.

Ultimately, this horseradish sauce is one of those small touches that make a big impression. It's quick, flexible, and reliably brightens rich beef dishes. Try adjusting the heat and acidity to find your perfect balance, and enjoy the warmth and compliments this simple sauce brings to the table.