Horseradish sauce with sour cream and egg: ten minutes, the whole Easter table
Grated horseradish folded into sour cream with hard-boiled egg, mustard and lemon. Horseradish heat is fleeting: it appears only once the root is grated and fades when heated or after a day in the fridge, which is why this sauce is made on the day and never cooked. For white sausage, ham, smoked meats and eggs.
Your own work in that: 10 min.
- Mixing 10 min
- Resting 30 min
Step by step
0 / 4 doneDrain the horseradish
Press jarred horseradish in a sieve with a spoon to lose the excess brine. Grate a fresh root on the finest holes immediately before making the sauce and splash it at once with some of the lemon juice: acid stops it browning and locks in the heat.
Ingredients: 5 tbsp grated horseradish · 250 g sour cream, 18 % · 2 pcs eggs · 1 tsp medium-hot mustard · ½ pcs lemon, juice · 1 tsp sugar · ½ tsp salt · ¼ tsp white pepper · ½ bunch chives
TipHorseradish heat comes from mustard oils that form only when the root's cells are torn open, and they fade with time. That is why freshly grated horseradish is usually noticeably hotter than the jarred kind.
Pressed free of brine, or freshly gratedChop the eggs
Peel the hard-boiled eggs and chop them finely with a knife, into 3 mm dice. Don't push them through a press: a crushed mass disappears into the sauce, and the pieces are meant to show.
3 mm dice, by knifeMix
Stir the sour cream with the horseradish, mustard, sugar, salt, white pepper and the rest of the lemon juice. Add the eggs and finely chopped chives and fold gently. Taste and adjust with salt or a little sugar: the finished sauce should prickle in the nose without overpowering the meat.
Sour cream, horseradish, mustard, eggChill for half an hour
Cover and refrigerate 30 minutes. The sauce thickens and the flavours marry, but don't keep it longer than a day: horseradish loses its bite by the hour. Serve with white sausage, ham, eggs and cold meats.
Half an hour, then to the table
Before you start
Ćwikła instead of sauce
Instead of sour cream, 2 cooked beetroot grated fine, a spoon of vinegar and a teaspoon of sugar: the classic beetroot-and-horseradish relish, sharper and longer-keeping (a week in the fridge).
A warm sauce for meat
Cook a spoon of flour in a spoon of butter, whisk in 200 ml hot stock and simmer 2–3 minutes until thickened. Add the horseradish and a spoon of sour cream at the end, off the heat. For boiled beef and tongue.
Milder for children
Use half the horseradish, add an extra spoon of sour cream and a finely grated apple. The sauce loses its heat and gains sweetness.