In our previous article about the top 10 best steak sauces, Creamy Horseradish Sauce was a standout. It makes a perfect pairing for indulgent dishes like prime rib, beef tenderloin, and other types of steaks. This sauce combines a delightful blend of ingredients that bring a flavorful addition to your meal: zesty, creamy, with a little bit of a spicy kick. In this article, we will share a secret on how to make it yourself!

What is Horseradish Sauce?

If you’ve ever tried horseradish sauce and thought, “Why does this spicy hit my nose instead of my tongue?”—there’s actual science behind it.

Unlike chili peppers, which get their heat from capsaicin (the compound that burns on your tongue), horseradish works very differently. Horseradish root contains a natural compound called sinigrin. When the root is crushed or grated, sinigrin breaks down and turns into allyl isothiocyanate.

Here’s the interesting part:
allyl isothiocyanate isn’t just a flavor—it’s a volatile gas. Instead of sitting on your tongue, it quickly evaporates and travels up into your nasal passages. That’s why horseradish gives a sharp, punchy, almost “wasabi-like” sensation that feels like it kicks you in the nose rather than burning your mouth.

The sensation is intense, but it fades fast—clean, sharp, and refreshing instead of lingering heat.

Why Horseradish Is the Ultimate Partner for Prime Rib

This is exactly why horseradish sauce—famously served at Lawry’s—is such a classic pairing for prime rib.

Prime rib is rich, buttery, and full of fat. Delicious, yes—but after a few bites, that richness can start to feel heavy. Horseradish steps in as the perfect counterbalance. The sharp, aromatic “heat” cuts straight through the fat, waking up your senses and resetting your palate.

Think of horseradish as a palate cleanser:

• It clears the richness from your mouth
• Brightens each bite of beef
• Makes every slice of prime rib taste just as good as the first

Instead of overpowering the meat, horseradish enhances it—lifting the flavor, balancing the fat, and keeping the whole experience bold but not overwhelming.

Horseradish Sauce Recipe

Before you make your Creamy Horseradish Sauce, you will need the star of the show: prepared horseradish. You can grab a jar from your local premium supermarket that stocks imported goods, or even better, you can make it yourself! All you need is a food processor, a horseradish root, some water, white vinegar, and a pinch of salt. Let us guide you through a quick recipe for making homemade prepared horseradish.

Start by peeling and chopping a 20-25 cm long horseradish root (about 150 grams) into manageable pieces. Remember to keep your distance while grinding – this root bites back harder than any onion. Toss the chopped pieces into your food processor with a couple of tablespoons of water and grind away. Strain if it’s too watery, then mix in a tablespoon of white vinegar and a pinch of salt. Keep in mind that the vinegar not only adds tang but also tames the heat, so don’t delay. Store it in a jar, and voilà, you’ve got a month’s worth of zesty, tear-inducing joy.

How to Make Horseradish Sauce

Now that we have our prepared horseradish, it’s time to use it for the Creamy Horseradish Sauce recipe.

Ingredients

First, the ingredients, you need to prepare

• ½ cup real mayonnaise
• ½ cup sour cream
• 2 tablespoons prepared horseradish, drained
• 2 teaspoons ketchup
• 1 teaspoon apple cider vinegar
• ¼ teaspoon ground paprika
• ¼ teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 pinch dried oregano
• 1 pinch ground black pepper and/OR
• 2 drops hot sauce, or to taste
• 1 tablespoon chives, finely chopped

Instructions

1. In a medium mixing bowl, combine the mayonnaise, sour cream, prepared horseradish, ketchup, apple cider vinegar, paprika, salt, cayenne pepper, oregano, black pepper, and/or hot sauce.
2. Mix all the ingredients together until well combined.
3. Fold in the finely chopped chives.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
5. Serve chilled with your favorite cuts of meat.

Notes

• This sauce will keep well in the refrigerator for up to 2 weeks.
• For a stronger horseradish kick, you can add more prepared horseradish to taste.

Cooking your own meal has its appeal, but if the thought of kitchen prep leaves you cold, you can always take the easy road and head over to Lawry’s to indulge in our legendary prime rib roast, perfectly paired with our signature Whipped Cream Horseradish. It is every bit as delicious as homemade, only you won’t have to lift a finger! Treat yourself to the best prime rib in Jakarta and let Lawry’s do the work for you.

FAQ

1. Can I make the prepared horseradish ahead of time?

Yes! Prepared horseradish can be stored in a sealed jar in the refrigerator for up to a month. Just ensure it’s well-covered to maintain its freshness and potency.

2. How long does the Creamy Horseradish Sauce last in the refrigerator?

The sauce can be refrigerated for up to 2 weeks. Store it in an airtight container to keep it fresh.

3. Can I adjust the spiciness of the sauce?

Absolutely! Add more prepared horseradish or cayenne pepper for extra heat, or reduce these ingredients for a milder flavor.