This horseradish sauce is creamy, tangy, and has a little kick, and is also the perfect sauce to pair with beef.
This sauce is especially good with prime rib but could be used on other cuts of beef or even chicken and fish too.
Making the sauce
To make the horseradish sauce you will need just a few ingredients. Most of these you’ll probably already have on hand, but if you don’t they are inexpensive.
In a bowl, mix together sour cream, mayonnaise, prepared horseradish, dijon mustard, apple cider vinegar, salt, black pepper, and cayenne pepper.
You can serve the sauce right away or refrigerate it and use it later. As the sauce sits in the fridge for a few hours it will taste even better.
How to use
You’d be surprised what you can use horseradish sauce for. It works well with so many different proteins but you could also use it with deviled eggs or as a dip for veggies. I’ve even seen it used in place of ranch and blue cheese with buffalo wings.
It’s a very versatile sauce and can be customized to your own taste. For more of the horseradish bite just add another tablespoon to the sauce. If you want a bit more tang or looking to thin out the sauce add some more apple cider vinegar.
You can make the sauce ahead of time and store it in a mason jar or airtight container for 2 weeks.
Change things up and serve this sauce with:
- Smoked buffalo hot wings
- Buffalo garlic pig wings
- Coffee crusted ribeye
- Loaded smoked potato skins
- BBQ corn ribs
- ½ cup sour cream
- 3 tbsp mayonnaise
- 3 tbsp prepared horseradish
- 1 tbsp Dijon mustard
- 1.5 tbsp apple cider vinegar
- pince cayenne pepper
- Combine all the ingredients together in a bowl and whisk. Use right away or store in an airtight container for up to 2 weeks.