This is very good. Made as written, however I think with the leftovers I am going to add a smidge of ketchup. I will use this again.

hubby loved it!

This is the most awesome sauce ever!!!!

Since I was making a spread, more then a "sauce" for a flank steak sandwich, I made some adjustments to this recipe and thought that it was one of the best horseradish sauces I've had. First off, I used fresh horseradish from the root. I simply used 1/2 cup of peeled and diced horseradish place in a food processor and processed with 1/4 cup of white wine vinegar and 1 tsp. sugar and a pinch of salt. It was processed until it was pureed. If you do not like fresh you can just use prepared horseradish in this step. However, I feel that the freshness adds to the flavor. In a small bowl, I then used 2 TBSP of the prepared horseradish above and added the 2tbsp of low-fat mayo. My hubby does not like sour cream so I used one "triangle" of laughing cow light swiss cheese and creamed it in really well. Then proceeded with cayenne pepper. We used this as a spread on our sandwiches. I'm sure if you wanted it as a sauce you can simply thin it out with milk or heavy cream. Thanks for sharing this recipe as it was a basis to a wonderful spread!

This sauce was excellent. I made it for a family dinner and I had to leave it at my in-laws house for fear that I would lose a hand. I didn't change a thing and will make this often.

Nothing special about this recipe

Very yummy- thanks for the recipe! I like a little more bite and thought this was a tad too mellow, so I added hot horseradish and more of it. Overall very good with the prime rib I paired it with. Even my husband liked it and he HATES horseradish!

This was spectacular and I loved the flavor. I used extra hot horseradish and it turned out wonderful. Not to hot for even the tenderest of pallets.

As good as any I've ever had...followed directions exactly as written. Served with Sausage Balls to give them a twist.

Very, very good! Even my kids liked this one, but they are pretty adventurous anyway! I added a little more horseradish as well, but the flavors were perfect! This is a keeper! Thanks!

I served this with a standing rib roast to rave reviews from my guests. I used real mayonnaise and full fat sour cream instead of the low/non-fat versions called for in the recipe, and doubled the horseradish.

This is fabulous! Hubby never puts much sauce on his beef, if any, but he kept piling this on! I didn't have any ground mustard so I used a bit of very coarsely ground mustard. We loved it!

Very smooth and creamy. But we added a lot more horseradish for a bit of a kick.

Everyone who ate this on their prime rib on Christmas thought it was wonderful except for my husband. He would have preferred another TBSP of horseradish in it. But I knew it would be perfect for the people I was serving it to. When I make it for just the 2 of us or people who I know like spicy, I will add another TBSP of horseradish.

spicy - love it that way - but you have people that are sensitive to heat, hold back 1 T of the horseradish

it was good and everyone liked it with our prime rib. most of us like more of a strong horseradishy taste so i put the jar of 'prepared' next to it so people could adjust it to their liking.

A high-five to Carol46! Thanks for the perfect condiment to the Breaded Rib Roast that we had for Christmas Day, 2005. Everybody loved it. It has just the right amount of all ingredients, including the ground red pepper, which provides a nice little spice that compliments the bite of the horseradish. I will remember this one. Follow up note: Had this again for Christmas Eve 2007. We mixed it together quickly for Garlic Prime Rib on this website. I must try to remember to prepare in advance, which allows the flavors to better mesh.