Sos Chrzanowy

December 10, 2021

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.