Horseradish – Roasted Garlic Cream Sauce

In my old age, I simply refuse to have a slice of rib roast without excellent horseradish sauce. The first time I had this wonderful combination was at Lawry’s The Prime Rib visiting my mom in Chicago. AMMMMAZING!! I regress. This is a slightly more delightful sauce than theirs I think. This sauce is also tasty on other roasts and even baked potatoes






Roasted Garlic:
1 small head garlic (head cut off exploding cloves)
2 teaspoons olive oil
kosher salt

1.5 cups sour cream
1/4 cup prepared horseradish (start with 2 Tbs, taste and repeat as needed)
1/2 teaspoon Worcestershire sauce
1 teaspoon thyme leaves , chopped
kosher salt and freshly-ground black pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Place garlic head on a square piece of foil large enough to wrap around it fully, or in a small cast iron cocotte. Drizzle garlic with olive oil and season with a pinch of kosher salt. Wrap the foil around the garlic to seal, or place the lid on the cocotte.
  3. Bake garlic or 40-60 minutes, until golden and caramelized.  Allow to cool.
  4. When cool enough to handle, squeeze garlic cloves from their skins and chop finely.
  5. In a medium bowl, stir together sour cream, horseradish, Worcestershire sauce, and chopped garlic cloves. Mash some of the chopped garlic with the back of the spoon as you’re mixing. 
  6. Stir in thyme, salt, and pepper. Cover and refrigerate for 3-4 hours for the flavors to develop. Season to taste with additional salt and pepper before serving.