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Creamed Horseradish Dill Sauce Recipe

User Rating 5 Star Rating (1 Review)


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Creamed Horseradish Dill Sauce Recipe

© Peggy Trowbridge
For me, creamed horseradish sauce is a must with prime rib or any rare roast beef. If you don't like your horseradish too hot, make the sauce a couple of days in advance and refrigerate. Horseradish loses its punch with age. Prepared bottled horseradish doesn't work as well due to the vinegar. This version is a copycat version of the tiger dill sauce served at Outback Steakhouse restaurants.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1/2 cup fresh grated horseradish (see Note)
  • 1/2 cup heavy cream
  • 1/8 teaspoon salt
  • 1 teaspoon dill weed


Place grated horseradish, heavy cream, and salt into the bowl of a small food processor fitted with the metal blade. Pulse until thickened to the consistency of stiff whipped cream. (Do not over-beat or you will end up with butter.)

Scrape into a bowl and fold in dill weed. Refrigerate at least two hours or overnight to let flavors meld.

Serve with Garlic Herb-Crusted Prime Rib Roast.

Yield: about 3/4 cup

Note: Use a microplane to grate the horseradish. It's finer, faster, and easier than a box grater. The food processor doesn't chop it finely enough.

Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
User Reviews

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 5 out of 5
Delicious!, Member Lauer7983

I made this for Christmas and everyone loved it! Even people who don't like horseradish, loved this sauce. The dill gives it a nice mild flavor and the horseradish adds some zing. It's very creamy, and goes great with a garlic-herb flavored roast. Paired with some Au Jus' it made the roast better than any restaurant I've eaten at!

12 out of 12 people found this helpful.

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