Ruth’s Chris Horseradish Sauce Recipe

Welcome to a tasty world of horseradish sauce, perfect if you’re looking to recreate the famed Ruth’s Chris experience at home!

This creamy delight pairs exquisitely with steak, offering a spicy kick that elevates any dining occasion.

You’ll love that it’s all about bringing together just the right balance of sour cream, mayo, and prepared horseradish.

One trick I’ve found is to let it sit for a few hours in the fridge – oh what this does for the flavor!

How to Make Ruth’s Chris Horseradish Sauce Recipe

Ingredients

• 3 tbsp Horseradish (prepared)
• 1/4 cup Sour Cream
• 1 tsp Dijon Mustard
• 1 tbsp Mayonnaise
• 1 tbsp Chives (chopped)

Step-by-Step Instructions

Step 1:

Start by gathering all your ingredients together on your workspace.

Ensure you have everything needed before starting.

Step 2:

In a medium-sized mixing bowl, combine the horseradish, sour cream, Dijon mustard, and mayonnaise.

Use a spoon or spatula to mix these ingredients until they are thoroughly blended.

Step 3:

Add the chopped chives to the mixture.

Stir them in gently, making sure they are distributed evenly throughout the sauce.

Step 4:

Taste the sauce and adjust any seasonings as needed.

You can add a bit more horseradish for extra heat, if desired.

Step 5:

Transfer the sauce to a jar or container with a lid.

Refrigerate the sauce for at least an hour before serving.

Your delicious horseradish sauce is complete!

Tips and Tricks for Making This Recipe

Adjusting the Spice Level

If you like your horseradish sauce a bit spicier, don’t hesitate to add extra horseradish!

You can gradually add small amounts until you reach your desired level of heat.

Using Fresh Ingredients

For the best flavor, I recommend using fresh chives and quality horseradish.

These fresh ingredients make a huge difference in the sauce’s taste.

Make Ahead

Prepare this sauce in advance to let the flavors meld together nicely!

You can make it a day ahead and keep it refrigerated until you are ready to serve.

Storage Tips

Store any leftover sauce in an airtight container in the refrigerator.

This will help maintain the sauce’s fresh taste and texture for up to two weeks.

Serving Suggestions

This sauce pairs amazingly well with prime rib, roast beef, or even a juicy steak!

Feel free to serve it alongside other main dishes or use it as a unique sandwich spread.

What to Serve with Ruth’s Chris Horseradish Sauce

Classic Prime Rib

You can’t go wrong serving Ruth’s Chris Horseradish Sauce with a classic prime rib. It brings out the flavors beautifully, creating a flavorful and satisfying pairing.

Beef Tenderloin

Beef tenderloin is another great choice to accompany this sauce. The sauce’s creaminess complements the tenderness of the beef, making each bite delicious.

Grilled Salmon

If you’re feeling adventurous, try pairing the horseradish sauce with grilled salmon. The sauce provides a tangy contrast to the rich, smoky flavors of the fish.

Roasted Vegetables

For a different twist, roasted vegetables make an excellent option. You might be surprised at how well the horseradish notes blend with the earthy flavors of roasted veggies!

Stuffed Mushrooms

Stuffed mushrooms offer a unique and savory combination when paired with the horseradish sauce. The flavors meld together wonderfully, providing a distinctive taste experience.

Sweet Potato Fries

Sweet potato fries could be an unexpected yet delightful match. The sweetness of the fries pairs with the zesty and creamy touch of the horseradish sauce for a tasty treat!

Variations and Substitutions

Ingredient Swaps

If you can’t find fresh horseradish, jarred horseradish can work just fine!

For a tangy twist, try swapping sour cream with Greek yogurt.

It keeps the sauce creamy while adding a slight tartness.

Flavors and Herbs

Add a pinch of garlic powder for extra depth in flavor!

A sprinkle of chopped fresh chives will give a hint of oniony freshness.

Vegan and Dairy-Free Alternatives

Try using cashew cream instead of sour cream for a dairy-free option.

You can also experiment with coconut yogurt for a unique, creamy base.

Adjusting Heat Levels

For those who love extra kick, add more horseradish or a dash of cayenne pepper.

If you prefer milder heat, reduce the amount of horseradish or mix in some additional cream.

How to Store Leftover Ruth’s Chris Horseradish Sauce

You want to make sure your horseradish sauce stays fresh and delicious, right?

Start by transferring the sauce into an airtight container.

Make sure it’s sealed tightly to prevent any funky refrigerator odors from getting in!

Label the Container

It’s always smart to label the container with the date you made the sauce.

This way, you’ll know exactly how long it’s been in the fridge.

The sauce generally stays good for about two weeks, but always check before using.

Keep it Cold

Find a nice cold spot in your refrigerator for the sauce.

Tucking it into a colder part of the fridge helps keep it fresher for longer.

Avoid putting it on the fridge door where temperatures can fluctuate.

Do a Quick Fresh Check

Before you use the leftover sauce, give it a quick smell and taste test.

If it seems off, it’s better to whip up a new batch than risking it!

Your taste buds will thank you for sticking to fresh.

Common Mistakes to Avoid

Using Low-Quality Horseradish

You’ll want fresh, high-quality horseradish to capture that authentic flavor in the sauce.

Using stale or over-processed horseradish can dull the taste significantly.

Remember, the star here is the horseradish, so choose it wisely!

Skipping the Rest Time

It’s easy to rush and use the sauce right after mixing.

But letting it sit in the fridge for at least an hour really helps the flavors meld.

This resting period can make all the difference in achieving the desired richness.

Overcomplicating the Ingredients

Sometimes less is more, so don’t overdo it with extra additions.

Stick to the classic ingredients like sour cream, mayonnaise, and a touch of lemon juice.

Adding too many other flavors can overshadow the simple, zesty bite of horseradish.