I never serve a prime rib roast without horseradish sauce and it is a great accompaniment to steaks and many other cuts of meat.
Horseradish strength varies depending on freshness and the quality of the product you have purchased. A good quality fresh horseradish has quite a kick. You can also buy horseradish root and grate it yourself — and that has a REALLY pungent blast to it. I prefer to buy grated horseradish in the little glass jar, which is available in your deli or refrigerated section in the grocery store. I do not buy pre-made horseradish sauce, which has a mayonnaise base — I like to make my own fresh concoction.
You can vary the amount of horseradish you add to the sauce, depending on your individual taste, but I like it to have a good kick!
- 8 oz. sour cream
- 2 Tbsp. (or more!) horseradish
- 1 Tbsp. mayonnaise
- 1 Tbsp. dijon mustard
- 2 tsp. Maggi or Worcestershire sauce (I like Maggi!)
- 1 tsp. apple cider vinegar
- A couple of dashes of tobasco
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
Combine ingredients and taste for seasoning before adding any more salt & pepper or horseradish, to your taste. You may also want to add more horseradish or adjust quantities, depending on the size of your roast and the number of people you are serving.
Prepare at least 4 hours ahead and keep in the refrigerator — the flavors will develop and come together if you store it in the refrigerator a couple of hours before serving. This will be enough sauce for 4-6 people.