Author Notes: I didn't know if I'd ever enter one of these contests, but when I saw that this week's theme was horseradish, I realized that I didn't have a choice. Growing up, every Easter morning my dad would make a traditional Slovenian dish that at first seemed a ritual of shared suffering with the Lord, followed by a cleansing and rebirth. I'm talking about the way the dish would light my sinuses, eyes,... my entire head on fire, followed by a healing that felt redemptive in the end. On the other hand, not only did we quickly come to genuinely love this dish, my brothers and I also would have fun challenging each other to see who could eat a bite of sausage with the most horseradish on it. Not the only course on Easter morning, this dish was nonetheless the star, served in a large fancy bowl, three different sausages sliced and splayed in a serving tray beside it. Yesterday I facebook messaged a distant relative in Canada (whom I've never met), and when she read that I made this dish, her reply was "OMG, I'm on my way!! Just need your address :)" —bejugo
large horseradish root
3/4 to 1
cups white vinegar
cup vegetable or canola oil
3 to 4
teaspoon table salt
1 & 1/2
heaping 1/4 teaspoon white pepper
hard boiled eggs
- 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.
- Combine the grated horseradish with 3/4 cup vinegar, oil, 3 cups water, salt, sugar, and white pepper in a large bowl. Mix thoroughly.
- 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.
- 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.
- 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.