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    Traditional Polish dinner: Eggs in Horseradish Sauce Recipe

    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.


    • 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


    1. 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.
    2. Once smooth, add grated horseradish and bring the mixture to a boil. Simmer on low heat for five minutes, then incorporate sweet cream.
    3. Season the sauce with dried bear’s garlic, white pepper, and sea salt to taste.
    4. Boil the eggs until hard, peel, and halve them while still warm. Serve immediately with the hot horseradish sauce poured over the top.

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