This horseradish sauce has been my go-to accompaniment for holiday roasts and Sunday prime rib for years. I first learned Ina Garten's approach to a classic creamy horseradish condiment during a holiday gathering when a friend served it with a perfectly roasted standing rib roast. The contrast of the cool, tangy, slightly spicy sauce against the warm, juicy beef was revelatory — a bright, sharp counterpoint that cut through rich meat without overpowering it. Since then I make this batch whenever we roast beef for a crowd, and it has a way of bringing people to the table faster than anything else on the menu. What makes this version special is its balance: creamy sour cream provides a soft base, prepared horseradish adds a lift of heat, Dijon brings depth, and fresh lemon brightens everything. The texture should be smooth and spoonable — thick enough to cling to slices of meat but loose enough to drizzle if your guests prefer. I usually make it a few hours ahead to let the flavors marry, and I always taste and adjust the horseradish level so it complements rather than competes with the beef. This is a small recipe that delivers a big impression at the table and has become synonymous with our family roasts.

Ingredients

• Sour cream (1 cup): Use full-fat sour cream for the best mouthfeel and richness. Brands like Daisy or Breakstone provide a reliably tangy base; avoid low-fat versions if you want the classic silky texture.
• Prepared horseradish (1/4 cup): Buy a jar of prepared horseradish from the refrigerated section or the spice aisle. Brands vary in strength — start with 1/4 cup and taste, increasing if you prefer more heat. If using jarred creamy horseradish sauce, reduce slightly because it may contain vinegar or sugar.
• Dijon mustard (1 tablespoon): A good Dijon like Maille or Grey Poupon adds subtle sharpness and helps emulsify the sauce.
• Fresh lemon juice (1 tablespoon): Freshly squeezed lemon brightens the flavors and lifts the richness; bottled lemon juice will work in a pinch but has a different acidity profile.
• Kosher salt (1/2 teaspoon) and freshly ground black pepper (1/4 teaspoon): Season to taste — these basic seasonings make the other ingredients sing.
• Worcestershire sauce (1 teaspoon, optional): Adds umami depth and a savory finish. Use if you like a more rounded, savory character.
• Chopped fresh chives (1 tablespoon, optional): Sprinkle on the finished sauce for color, a mild onion note, and a fresh presentation.

Instructions

Combine the base: In a medium mixing bowl, add 1 cup of sour cream, 1/4 cup prepared horseradish, and 1 tablespoon Dijon. Use a rubber spatula or whisk to blend until completely smooth. Mix with patience — you want a homogeneous texture so each spoonful has the same balance of cream and heat. Add acidity and seasonings: Stir in 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add 1 teaspoon Worcestershire sauce if using. Taste and adjust: if it feels too sharp, another tablespoon of sour cream will tame it; if it lacks brightness, add a few drops more lemon juice. Chill to meld: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though an hour or overnight is ideal. Resting lets the horseradish bloom and the acidity mellow into the dairy, producing a rounder, more integrated flavor. Finish and garnish: Just before serving, give the sauce a final stir and adjust seasoning. Plate in a small bowl and sprinkle with 1 tablespoon chopped fresh chives for color and a delicate onion note.

Storage Tips

Store in an airtight container in the refrigerator for up to 5 days. Use a small glass jar or a shallow airtight container to reduce air exposure. If the sauce separates slightly after refrigeration, stir vigorously to recombine; avoid heating — that will break the dairy emulsion. Do not freeze: thawing often results in a grainy texture as the dairy separates. For transport, keep chilled in a cooler with ice packs and bring out just before serving to maintain freshness.

Ingredient Substitutions

If you want a lighter version, substitute half the sour cream with plain full-fat Greek yogurt for tang and protein without drastically changing texture. For a non-dairy alternative, use a thick plant-based yogurt or cashew cream, but be aware the flavor profile will shift and the tang from dairy will be missing. To make it spicier, fold in a teaspoon of freshly grated horseradish root in addition to the prepared horseradish. To mellow the heat, add an extra tablespoon of sour cream or a pinch of sugar to round the edge.

Serving Suggestions

This sauce is classic with prime rib and roast beef but also excellent with smoked salmon, grilled flank steak, roasted carrots, or as a vibrant spread on roast beef sandwiches. Present it in a small serving bowl with a spoon and garnish with chopped chives and a lemon wedge. For a party, offer the sauce alongside aioli and mustard so guests can choose — it pairs especially well with simple roasted potatoes and seasonal steamed greens.

Cultural Background

Horseradish sauces have long accompanied roasted red meats in European and British culinary traditions — the sharp flavor historically helped cut through the richness of fatty meats and added a touch of preserved spice when fresh condiments were less available. Ina Garten’s approach modernized the classic by combining a creamy base with prepared horseradish and mustard for a balanced, easily prepared condiment that became a staple in American holiday cooking and home entertaining.

Seasonal Adaptations

In winter, stick to the classic proportions and serve with hearty root vegetables. For spring and summer, add fresh herbs like dill or tarragon and increase lemon juice slightly for a brighter, fresher finish. For holiday parties, prepare a larger batch and present it in a hollowed-out mini pumpkin or a decorative bowl to complement the seasonal table.

Meal Prep Tips

Make the sauce up to 24 hours in advance and store refrigerated; this actually improves the depth of flavor. Portion into small jars for grab-and-go servings or pack in airtight containers for meal prep bowls featuring roast beef or grilled vegetables. When reheating components of your meal, keep the sauce strictly chilled and add it to the plate just before serving to preserve texture and flavor.

Success Stories

Guests routinely tell me this sauce tastes like it came from a fine restaurant. One memorable dinner involved a multi-course roast where the sauce was the unexpected star: a cousin, typically indifferent to condiments, kept returning to the bowl and declared it the highlight of the meal. Another time I swapped in low-sodium Worcestershire for a guest on a sodium-restricted plan and still got rave reviews — a testament to how flexible and forgiving the recipe is.

In conclusion, this Ina Garten–inspired horseradish sauce is a small but transformative element on the dinner table. It’s quick to make, adaptable, and reliably elevates roasted meats. Make it your own: adjust the heat, play with herbs, and enjoy the way a single spoonful can brighten any plate.