Sarra Ina Garten’s horseradish sauce for prime rib is a creamy, mustard-forward sauce made with mayonnaise, Dijon, whole-grain mustard, prepared horseradish, and sour cream. You whisk it all together in about 5 minutes, with no cooking at all. One batch makes around two cups, enough to serve six to eight people alongside a roast.
This sauce comes from Ina’s Barefoot Contessa Family Style (2002), where she pairs it with her Sunday Rib Roast. She offers two sauce options for that roast, this one and a Stilton blue cheese sauce. Unlike the whipped-cream horseradish sauces you often see, hers is built on mayonnaise and two kinds of mustard.
The one thing Ina is specific about is serving the sauce at room temperature, not straight from the fridge. Cold, the sauce is stiff and the mustard and horseradish taste muted. Let it sit out first and it loosens up, so the flavors come through against the hot beef.
Ina Garten Horseradish Sauce For Prime Rib Recipe
Course: Sauces4
servings30
minutes40
minutes300
kcalA quick whisk-together sauce that holds in the fridge for days. Serve it with prime rib, but it is just as good on roast beef sandwiches, with steak, or smeared on a burger.
Ingredients
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1 1/2 cups (335 g) good mayonnaise
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3 tablespoons Dijon mustard
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1 1/2 tablespoons whole-grain mustard
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1 tablespoon prepared horseradish
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1/3 cup (80 g) sour cream
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1/4 teaspoon kosher salt
Directions
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Whisk it together: In a small bowl, whisk the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, sour cream, and salt until smooth.
- Bring to room temperature: If the sauce was chilled, let it sit out before serving so it loosens. Serve at room temperature.
Notes
- Use prepared horseradish from a jar, well drained. Spooning it straight from the jar without draining adds extra liquid and thins the sauce.
Both mustards earn their place. The Dijon brings the sharp heat and the whole-grain adds texture and little pops of mustard seed.
Make it a day ahead. The flavors meld and the horseradish settles into the sauce as it chills.
FAQs
How do I make this horseradish sauce spicier?
The base recipe is mild, with just one tablespoon of horseradish in two cups of sauce. It leans more mustard than heat.
For a stronger kick, double the horseradish or stir in a pinch of cayenne. Add it a little at a time and taste, since horseradish builds fast.
What else can I serve this horseradish sauce with?
It goes far beyond prime rib. Try it with beef tenderloin, smoked salmon, or corned beef, where the sharp tang cuts the richness.
It also works as a dip for roasted potatoes or as a spread for a ham sandwich. Anywhere you want creamy heat, it fits.
How long does horseradish sauce keep?
It holds up well, longer than most fresh sauces. Stored covered in the fridge, it stays good for about a week.
There are no fresh herbs to wilt, and the mustard and horseradish help preserve it. Give it a stir before serving, since it can separate slightly.
Can I make horseradish sauce without mayonnaise?
Yes. Swap the mayonnaise for more sour cream or crème fraîche for a tangier, lighter sauce.
For the classic steakhouse style, fold the horseradish into softly whipped cream instead. It comes out airier and milder, though it will not keep as long as the mayonnaise version.
Is prepared horseradish the same as horseradish sauce?
No, they are different things. Prepared horseradish is just grated horseradish root packed in vinegar, and it is one ingredient in this recipe.
Horseradish sauce is the finished creamy condiment you make by mixing it with mayonnaise, mustard, and sour cream. One is the raw kick, the other is the finished sauce.
