A good prime rib, or for that matter any cut of beef, can’t be beat. But, if you want to put it over the top, a good horseradish sauce is necessary. I’ve had some sauces that have been overpowering and that’s not desirable either. This recipe is excellent on beef but can be used on vegetables for a pick-me-up.
1 tsp fresh chives, minced
salt and pepper to taste
1/2 tsp dijon mustard
1/2 tsp lemon juice, freshly squeezed
1/2 tsp lemon zest, minced
1 Tbsp fresh capers, minced
2 Tbsp pure horseradish
1/4 c sour cream
For best results, get a horseradish root and grate your own pure horseradish. But remember, once the horseradish has been grated it must immediately be mixed with vinegar or used immediately or the grated mush will darken, lose its pungency, and become bitter tasting.
Whisk all of the ingredients together, except the chives and salt and pepper. Salt and pepper to taste, but go easy on the salt as in a sauce it will intensify over time. Add the chives and stir to mix well. Cover the sauce and refrigerate for at least an hour to give the ingredients a chance to mingle. Serve with your prime rib, beef or vegetables.
Keep your fork