Sos Chrzanowy
Sos Chrzanowy - kvalifood.com
Sos chrzanowy is Polish cold horseradish sauce – grated horseradish mixed with sour cream. It is a traditional Easter accompaniment served with boiled eggs, cold cuts, and sausage. The recipe is very simple; the horseradish-to-cream ratio controls the heat level.
Makes ca. 200 g (4 servings)
Ingredients
- 50 g grated horseradish (fresh root, finely grated, or quality jarred with 70%+ horseradish)
- 125 g full-fat sour cream (18% fat or higher)
- 1 tbsp lemon juice (ca. 15 ml)
- 1 pinch sugar
- salt, to taste
- white pepper, to taste
Directions
- If using fresh root, peel and finely grate. Work near an open window. If using jarred, drain excess liquid.
- Combine sour cream, horseradish, and lemon juice. Stir until smooth.
- Season with sugar, salt, and white pepper.
- Refrigerate at least 15 minutes before serving.
- Serve cold with boiled eggs, roasted pork or beef, kielbasa, or cold cuts.
Notes
- Start with a 1:2.5 ratio (horseradish to cream). Increase horseradish for more heat.
- Substitute half the sour cream with plain yogurt for a tangier version.
- Boiled egg variation: grate 1-2 hard-boiled eggs into the sauce for a milder, richer version.
- Fresh horseradish loses potency quickly once grated. Make the sauce shortly before serving.
- Keeps 3-5 days refrigerated.
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