Homemade condiments for the Easter table: beetroot relish, horseradish, and mayonnaise!
Horseradish, alongside beetroot relish and mayonnaise, is the condiment most associated with Easter dishes. You can use it with eggs, sandwiches with smoked ham or roast pork loin, and as a side for dinner. Both grated horseradish and beetroot relish are easy to prepare at home, so if you want to enjoy an even more intense flavor and aroma in your dishes, today we’ll share our tried-and-true recipes!
Notes
Recipe for homemade horseradish
Preparation:
Peel the horseradish and place it in cold water for about 30 minutes, then grate it. Combine the salt, sugar, lemon juice, and cream. Add the grated horseradish to the sauce, mix again, and taste. If the consistency is too thick, add more cream. You can also add more sugar if you prefer a sweeter horseradish. Transfer the horseradish to a jar - the condiment is ready to eat!
Note!
You can also pasteurize the horseradish — to do this, reduce the amount of sugar to 1 level teaspoon and add water instead of cream. Mix everything, transfer to a jar, and pasteurize.
Recipe for homemade beetroot relish
Preparation:
Wash the beets and cook until tender, then peel and grate them on a fine grater. Sauté the beet shreds in a pan to bring out a more pronounced flavor. Next, add homemade horseradish, lemon juice, salt, and sugar to the beets. If you want a spicier relish, you can add a splash of vinegar to the beets. Mix everything thoroughly, transfer to jars, and place in the refrigerator - preferably overnight.
Recipe for homemade mayonnaise
Preparation:
Prepare a tall, narrow container. Add the egg yolks, mustard, seasonings, vinegar, and two tablespoons of oil. Blend or mix until smooth. Then, gradually add the remaining oil in small portions while blending continuously. When the mayonnaise tastes “smooth,” you can transfer it to jars.
