Eggs in Warm Horseradish Sauce Recipe
Eggs in warm horseradish sauce are a simple yet very distinctive Polish dish, often served at Easter or as a quick lunch. Hard-boiled eggs are served with a mildly spicy, creamy horseradish sauce. You can compare it to eggs in mustard sauce known from other cuisines, but with a pronounced Polish horseradish twist.
This dish showcases the classic Polish love of horseradish in a gentle, creamy form that still has a pleasant kick, turning simple hard-boiled eggs into a comforting meal.
Chef's tips
Temper the sour cream before adding it to the hot sauce to prevent curdling. Adjust the amount of horseradish at the very end, as its sharpness can vary a lot between brands and fresh roots.
How to serve
Serve the eggs generously covered with warm horseradish sauce alongside boiled or mashed potatoes and a simple beetroot or cabbage side. It also works well as part of an Easter buffet.
Ingredients
- eggs - 8 pieces
- butter - 2 tablespoons
- flour - 1.5 tablespoons
- milk - 400 ml
- grated horseradish from a jar or freshly grated - 2 tablespoons
- sour cream - 3 tablespoons
- salt to taste
- sugar to balance the flavor - 0.5 teaspoons
- lemon juice optional - 1 teaspoon
- dill or parsley chopped, for sprinkling - 1 tablespoon
Preparation
- Place the eggs in a pot of cold water, bring to the boil and cook for 8–9 minutes from boiling so they are hard-boiled. Then cover with cold water and cool. Peel off the shells.
- Melt the butter in a saucepan over low heat. When melted, add the flour and stir vigorously with a spoon or whisk for about 1 minute until a smooth paste forms without lumps. Do not let it brown.
- Gradually pour in the milk, whisking constantly so the sauce stays smooth. At first add the milk in small amounts; as the sauce thickens, add more.
- Cook the sauce over low heat for 5–7 minutes, stirring often, until it is as thick as thin cream.
- Add the horseradish and mix thoroughly. Remove the saucepan from the heat.
- Put the sour cream into a cup, add 2–3 tablespoons of the hot sauce and stir to temper it. Then pour the cream into the saucepan with the sauce, stirring.
- Season the sauce with salt, sugar and, if you like, lemon juice. Taste – the sauce should be mildly spicy but not burning, with a gentle sweet-and-sour note.
- Cut the peeled eggs into halves or quarters.
- Arrange portions of eggs on plates and pour the hot horseradish sauce over them. Sprinkle with chopped dill or parsley.
- Serve immediately, preferably with potatoes or bread.
Storage
Sos chrzanowy i jajka przechowuj osobno w lodówce do 2 dni. Sos może zgęstnieć – przy podgrzewaniu dolej odrobinę mleka i mieszaj, aby znów był gładki.
