Ukrainian Easter Mayonnaise (Velykodnyi maionez)

by olga

Servings:

INGREDIENTS

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)

INSTRUCTIONS

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 or onions just before serving. (Onions and chives lose flavor after a day or so.)

CHEF COMMENTS

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 fewer calories than the oil-based variety.

Tagged: condiments, ukrainian add tags

Have you made it? What'd you think?

Log in to review this recipe.