Polish cuisine offers a variety of flavorful dishes, and Polish Eggs in Horseradish Sauce is a standout. This dish combines hard-boiled eggs with a rich, creamy horseradish sauce, creating a delightful balance of textures and flavors.
Ingredients:
- 4 eggs
- 3 tbsp grated horseradish
- 250 ml vegetable broth
- 2 tbsp clarified butter
- 2 tsp flour
- 100 ml sweet cream (30% fat)
- 2 tsp dried bear’s garlic
- 1/4 tsp white pepper
Instructions:
- Start by melting clarified butter in a heavy-bottomed pot. Add flour, stirring constantly to create a white roux. Slowly pour in cold vegetable broth while continuing to stir to prevent lumps from forming.
- Once smooth, add grated horseradish and bring the mixture to a boil. Simmer on low heat for five minutes, then incorporate sweet cream.
- Season the sauce with dried bear’s garlic, white pepper, and sea salt to taste.
- Boil the eggs until hard, peel, and halve them while still warm. Serve immediately with the hot horseradish sauce poured over the top.