Recipe(tried): Ukrainian Easter Mayonnaise and Fresh Ground Horseradish

Ukrainian Easter Mayonnaise (Velykodnyi maionez)

This mayonnaise is different from the classic version in using hard-cooked eggs. The texture is thicker and sticks to the meats. Sour cream is the chief binding element, so this mayonnaise has few calories than the oil-based variety.

12 large eggs
1 tablespoon prepared mustard (Dijon)
1 tablespoon oil
2 cups sour cream
1 tablespoon horseradish
1 tablespoon sugar
2 teaspoons salt
juice of 1 lemon
1 cup chopped chives or green onions (optional)

Cook eggs until hard, about 15 minutes. Cool in cold water and peel. Chop coarsely, then put through a fine sieve or process until very fine. Add mustard, oil, horseradish, sugar, salt, and lemon juice. Mix until smooth. Stir in sour cream and mix thoroughly. Store in refrigerator, covered. Keeps refrigerated about 1 week.

To serve, add freshly chopped chives oronions just before serving. (Onions and chives lose flavor after a day or so.)

FRESH GROUND HORSERADISH (TERTYI KHRIN)

1 fresh horseradish root, 6 to 8 inches
1/2 cup white vinegar
2 teaspoons salt
1 tablespoon sugar

Scrub horseradish, peel, and cut into 1 inch chunks. Grate chunks with a steel blade in processor, with feed tube covered. Heat vinegar with salt and sugar. With machine running, add to horseradish. Spoon into small glass jars, rapping gently to remove air, and seal. Refrigerated, horseradish stays fresh and pungent for 2 weeks or so.

Festive Ukrainian Cooking