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!