Horseradish Cream Sauce

This sauce is the perfect complement for prime rib or any beef.    This recipe is very simple to prepare but it must be made at least 2 hours in advance so the flavors can marry in the refrigerator.  The sauce will keep in the refrigerator for a week, depending on the freshness of your ingredients.


  • 1 cup sour cream
  • ¼ cup prepared horseradish  (see recipe on website)
  • 1 heaping tablespoon Dijon mustard
  • 1 tablespoon fresh chopped chives
  • ¼ to ½ teaspoon Kosher salt and fresh ground black pepper (to taste).


  1. In a small mixing bowl, combine all of the ingredients.  Stir until well mixed.  Taste to ensure you have the right balance of flavors, adjusting as you like.
  2. Refrigerate for at least two hours to let the flavors marry.
  3. Remove from refrigerator 30 minutes prior to serving, allowing it to come to room temperature.

Prepared Horseradish & Horseradish Sauce

Have you ever made your own prepared horseradish?  It’s truly quite simple and very good.  Of course, prepared horseradish is not the same as horseradish sauce but it is a key ingredient.

Horseradish is a perennial plant of the family Brassicaceae.  It is a root vegetable used as a spice and prepared as a condiment.  The plant is believed to be native to Southeastern Europe and Western Asia and is commonly used worldwide.  The plant is very easy to grow.  Many Kosher markets carry the root in their produce department, especially around Passover as this is part of the Seder plate.  Simple take a piece of the root and plant in full sun a few inches below the soil.  Do this and you’ll have Horseradish for years to come!