Horseradish Sauce is the perfect dipping sauce for prime rib, steak, and corned beef and cabbage.

The combination of sour cream and mayo makes this sauce cool, refreshing, and creamy. If you don't like mayo, you can substitute with Greek yogurt. Hot horseradish gives it some heat, and combined with freshly-squeezed lemon juice, some zippiness. Salt, pepper, and chopped chives add the right amount of seasoning and freshness.

Another great thing about this recipe? It can be turned into a chip dip by adding in some crumbled bacon. You can also swap the chives for dill for a more traditional chip dip flavor. It's SO much better than store-bought. Use potato chips or potato wedges for dipping. Yum!

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What makes Creamy Horseradish Sauce so delicious?

This recipe may surprise you, it uses really simple ingredients and most people don't often have horseradish. This sauce is exceptionally delicious and a staple go-to in my house for corned beef especially. It's just so well balanced with the cool creamy texture yet a slightly spicy and tangy bite to it. I absolutely love the flavor the chives gives it. And dill too, if you want to add that in or swap it!

If you turn it into the chip dip by adding crumbled bacon: You may have even had the brand "Heluva Good! Bacon Horseradish Dip" from the grocery store. My dad loves that stuff for plain potato chips. This is a much more refined in taste and healthier version of that. It also makes a good veggie dip in place of chips if that's more your jam.

Ingredients for Creamy Horseradish Sauce:

Sour cream
Mayo, or full fat plain Greek yogurt
Prepared horseradish (hot)
Lemon
Fresh chives, and/or dill
Salt and pepper

How to make Horseradish Sauce:

Add all ingredients to a medium-sized mixing bowl.

Stir until completely combined.

Refrigerate until ready to use. This sauce is best when refrigerated 1-3 hours before serving. You can taste test the sauce and adjust the heat levels. If not spicy enough, add another tablespoon of horseradish. If too hot, you can try and cut the heat by adding in a little more sour cream or Greek yogurt, or a little more lemon juice.
Serve with meat such as prime rib, steak, or corned beef.

Equipment

You don't need any special equipment to make this recipe. All you need is a mixing bowl and a spoon.

How to Store Horseradish Sauce:

Keep refrigerated until ready to use. Store in the refrigerator in a covered container. This sauce is best when enjoyed within one week.

Notes on Horseradish Sauce:

To turn this sauce into a chip dip, add ¼ cup of crumbled bacon and ½ to 1 tablespoon of dill. If the sauce is too thick, you can thin it by adding a splash or two of milk.
You can taste test the sauce and adjust the heat levels. If not spicy enough, add another tablespoon of horseradish. If too hot, you can try and cut the heat by adding in a little more sour cream or Greek yogurt, or a little more lemon juice.

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Horseradish Sauce for Prime Rib, Corned Beef, Chips | Easy Dipping Sauce

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Prep Time: 10

Total Time: 10

Horseradish Sauce is the perfect dipping sauce for prime rib, steak, and corned beef and cabbage. It's cool, refreshing, and creamy with just the right amount of heat and zippiness. Another great thing about this recipe? It can be turned into a chip dip by adding in some crumbled bacon.

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Ingredients

½ cup sour cream full fat
3 tablespoon mayo or substitute full fat plain Greek yogurt
3 to 4 tablespoon hot prepared horseradish Adjust to your liking, We personally found 3 tablespoon to be mild.
1 to 2 tablespoon freshly-chopped chives you can also do 1 tablespoon chives and 1 tablespoon fresh dill
1 ½ tablespoon freshly-squeezed lemon juice
½ teaspoon kosher salt
¼ teaspoon black pepper
If making a Chip Dip or Veggie Dip: Add in ¼ cup crumbled bacon or bacon bits. You will want to omit or reduce the salt as well.

Instructions

Add all ingredients to a medium-sized mixing bowl.
Stir until completely combined.
Refrigerate until ready to use. This sauce is best when refrigerated 1-3 hours before serving. You can taste test the sauce and adjust the heat levels. If not spicy enough, add another tablespoon of horseradish. If too hot, you can try and cut the heat by adding in a little more sour cream or Greek yogurt, or a little more lemon juice.
Serve with meat such as prime rib, steak, or corned beef.

Notes

To turn this sauce into a chip dip, add ¼ cup of crumbled bacon and ½ to 1 tablespoon of dill. If the sauce is too thick, you can thin it by adding a splash or two of milk.

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