Chef Ron Lock's Spicy Horseradish Sauce | Get Cookin

Chef Ron Lock’s Spicy Horseradish Sauce

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Spicy Horseradish Sauce compliments a variety of dishes.  In particularly I enjoy it with Prime Rib. This is my own concoction resulting in a creamy spicy sauce which is easy and simple to make.


  • 2 tablespoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon spicy mustard
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon ground red pepper
  • 1/2 cup sour cream
  • 1/2 Tablespoon garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Combine all ingredients until well blended.
  2. Taste and add more salt and pepper to taste
  3. Chill until ready to use.



  1. This was absolutely divine! Not as overpowering as just plain horseradish, and I LOVE horseradish.

  2. Thank you for the kind comment Ann! I am so very happy that you like it. I love it too! Have a great holiday!

  3. Hi Chef Ron…
    I just want to say ‘Thank You’ for sharing you special ‘secrets’ for making a successful
    Preparing Prime Rib has always given me a fear of trying, so I never have. I know in order to be successful, requires correct knowledge and information. You have now supplied us with those tools. (I found this on FB which my Cousin posted.) Again, Thank You.

  4. Thank you for the kind comments Juanita! I hope you enjoy this recipe and I hope you and your family have a wonderful Holiday. Thanks for taking the time to stop in and comment. I appreciate it!

  5. Sounds delish! My question for the roast is how would I cook this in a gas convection oven? Thanks!

  6. I am not very familiar with the convection oven and what it actually does Karen. I have never used one. I doubt much would change with the directions for the recipe.

  7. Thanks for sharing, Ron. I always have the butcher cut the chine bones cut off, but tied to the roast. Really makes slicing a breeze and you still get the bone goodness.

  8. Chuck, that is a great way to do the PR. A lot of people do it this way and they love it. Thanks so much for sharing! I appreciate it.

  9. I am recently retired and starting to find my inner gourmet cook now that I have the time! This sounds absolutely delicious. Thank you so much for sharing this and the prime rib recipes!

  10. It is my pleasure Rose! I certainly hope you an your family have a wonderful holiday! Enjoy!

  11. Have you found the spicy horseradish saucy good with other cuts of roast?
    Thank you! PR will be on my menu at a later date but thank you so much for sharing this! I too was intimidated by it! Blessings!

  12. I have two roasts that have a total weight of 13 lbs. do I calculate on the total weight or for the larger 7 lb roast? I’ve used this method before…it’s great!

  13. Hi Patti! YES! The horseradish sauce is outstanding with other cuts of meat. It’s good with some side dishes as well. I really hope you enjoy it! Happy Holidays to you and your family!

  14. Sue, just to be sure, use an internal thermometer but use the same roasting method. Keep an eye on it so that it does not go above the temperature you want it to be.

  15. Ok, so I have the roast in the oven, its 4 pounds, set 500 degree for 21 minutes, after only 45minutes the thermometer says 145 what to do??We want a rare med rare Help

  16. WOW, you have a HOT oven! Take it out…its probably done already if your therm is telling you that already! That’s unusual but not unheard of!

  17. Great sauce, Chef Ron. Usually I do plain horseradish and sour cream, but this combination works very well together. Just had it with thinly sliced leftover prime rib barely warmed in au jus with sliced red onion on a French roll. Best French dip I ever had! While a great accompaniment to a roast, I can also see this being a go-to spread for all kinds of sandwiches.

  18. Paul, it is great on sandwiches! I am so happy you enjoyed the sauce!

  19. Chef,
    I did your prime rib and this sauce over the holidays and I must say it wasfantastic , everybody just loved it :) It was my first time doing prime roast so I was really glad that it turned out so good . I am redoing it today for supper so thank you for sharing .

  20. It is my pleasure Bettina! I am so happy you enjoyed it!

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