Classic Prime Rib is just not the same without a horseradish cream sauce. 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?
A fluffy Horseradish Cream Sauce is the perfect, light sauce for Prime Rib or to slather on a roast beef sandwich!
Oh no! We want something that will complement without overpowering. 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!
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!
Everyone loves a prime rib, but I also like serving horseradish cream sauce with:
- 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!