Another Easter recipe, last one this year. Horseradish is, next to żurek, a staple Easter food in Poland. We do eat both during the year, for various occasions or for no occasion, but there is no Easter without horseradish and żurek.
Most of the Polish families nowadays buy a prepared horseradish in a shop and add things to it, to make it more fancy. But this year, I’ve made a decision of recreating a way of horseradish sauce making, just how people used to do it in the past.
Grating horseradish is not easy. I couldn’t even get close to it, my eyes were getting red and constantly welling up. I cried, even though I wasn’t the one grating it. Prepare yourself for a little bit of suffering, if you decide to make your own horseradish sauce.
But it’s so totally worth it!
2 small horseradish roots (100g)
2 hard-boiled eggs
1/2 cup sour cream
1 tsp mayonnaise
lemon juice (squeezed from half a lemon)
HOW TO MAKE?
1. Peel the horseradish root and grate it finely. Be careful if your eyes are very sensitive, horseradish smell is even stronger than onion, so it may make you cry or be a little painful for your eyes. Don’t touch your eyes when grating the horseradish root, it’ll definitely hurt!
2. Once grated, sprinkle it with lemon juice and mix well, the lemon juice will stop the horseradish from darkening in colour.
3. Finely chop the hard-boiled eggs and mix them with sour cream. Mix the grated horseradish root in, combine well.
4. Season with salt and sugar. Add a teaspoon of mayo.
5. Taste it (be careful, it’s very strong and spicy) and season more if required.
6. It’s best to make the horseradish sauce a day before planned use, to allow all the flavours to blend properly.
7. You can eat the sauce with soup (in Poland we put a small amount of sauce in żurek soup), on a sandwich or with meat.