Slovenian Horseradish Dip

1. 1

   Grate the horseradish root on small holes of box grater. Do this in a well-ventilated area; the fumes are pungent and will make you cry. You should have about 2 to 2 & 1/4 cups of grated horseradish when you are done.

2. 2

   Combine the grated horseradish with 3/4 cup vinegar, oil, 3 cups water, salt, sugar, and white pepper in a large bowl. Mix thoroughly.

3. 3

   Peel and slice the hard boiled eggs into half moons. Add them to the horseradish mixture. Mix well. The egg yolk should become incorporated into the mixture lending it a soft yellow hue.

4. 4

   Gingerly taste a very small amount. Be prepared to have your sinuses cleared. Add more vinegar, salt, pepper, or sugar if desired. There should be a layer of liquid on top of the horseradish after it has settled a bit. If necessary add more water.

5. 5

   Serve with slices of cooked mild sausage for dipping. Traditional Slovenian sausage is a great choice if you can find it. The bite of the horseradish softens a bit if made a day ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.