Horseradish Cream Sauce Recipe
“Why are you serving me marshmallow fluff with beef?” This horseradish sauce is… different, come see why!
Classic Prime Rib is just not the same without a horseradish cream sauce. So when I was making a roast for my new boyfriend’s family, I made this sauce.
A fluffy Horseradish Cream Sauce is the perfect, light sauce for Prime Rib or to slather on a roast beef sandwich!
I know how people hate reading about all these silly stories told by bloggers, but this one still makes me laugh. Feel free to skip it and scroll all the way down to the recipe.
Here I am, cooking for my new boyfriend’s family (now husband of nearly a decade). I made a delicious tenderloin roast. Perfectly crusted with a bark that would make any BBQ snob swoon.
Make sure to PIN Horseradish Cream Sauce!
So what to pair it with? Most horseradish sauces end up being super creamy with a sour cream or mayonnaise base, but I always think this is too heavy for a prime piece of beef.
Why buy such a beautiful cut of beef and then cover it in sauce that masks the taste and texture?
Oh no! We want something that will complement without overpowering. So I made my whipped horseradish cream sauce.
Back to the story…
My soon to be brother in law avoided my sauce like the plague. He happily enjoyed the beef and all the other trimmings, but gave a Mr. Yuk face every time someone asked for the horseradish sauce to be passed.
What is horseradish? Horseradish is actually a root and looks similar to a parsnip. It is related to wasabi and mustard and usually grated or “prepared” in vinegar.
And then it came out… after dinner… after the sauce was gone. He thought the sauce was marshmallow fluff the entire time we were eating dinner.
Turns out he was traumatized by some aunt’s horrible fluff salad and since this was light and luffy, he assumed it was the same stuff.
UPDATE: Bob (my brother-in-law) now LOVES this sauce and asks for it everytime we visit.
Just a slight undertone of horseradish, not “make your eyes water” flavor. So for my creamy horseradish sauce, I actually use CREAM! Real whipped cream! I know, I know!
Whipped cream doesn’t have to be sweet.
Then a squirt of fresh lemon juice, salt, pepper and of course, prepared horseradish finish off my fabulous horseradish cream sauce.
Whipping cream does require a little extra work, but man, it is worth it! You can make it a day or two ahead of time and adjust the taste to cater to your family.
If you’d like to make a sauce sampler platter, you can also pair horseradish cream sauce with my copycat Peter Luger Sauce!
Questions you might have about how to make horseradish cream sauce:
Can I make this sauce ahead of time? You can, but not too far ahead of time. Whipped cream is somewhat volatile, so it won’t hold it’s shape for long periods of time. The good news is that this is a quick recipe requiring no cooking, so it won’t take long.
Can I freeze this sauce? No, this sauce does not freeze well.
Should I use whipping cream or heavy cream? Oh, the names are deceiving. However, HEAVY CREAM is actually better for making whipped cream because it has a higher fat content.
Everyone loves a prime rib, but I also like serving horseradish cream sauce with:
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Horseradish Cream Sauce
- 1/2 pint heavy cream
- 1 tablespoon lemon zest
- 1-2 tablespoons horseradish drained (more if you want it to clear your sinuses)
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- Pour heavy cream into a medium sized mixing bowl. Using an electric mixer, beat until soft peaks form and mixture becomes stiff.
- By hand, fold in the remaining ingredients.
- Chill until ready to serve.
- If you’ve tried this recipe, come back and let us know how it was!