Slovenian Horseradish Dip

• 1 large horseradish root
• 3/4 to 1 cups white vinegar
• 1/4 cup vegetable or canola oil
• 3 to 4 cups water
• 1 teaspoon table salt
• 1 & 1/2 teaspoons sugar
• heaping 1/4 teaspoon white pepper
• 4 hard boiled eggs

1. Grate the horseradish root on small holes of box grater. Do this in a well-ventilated area; the fumes are pungent and will make you cry. You should have about 2 to 2 & 1/4 cups of grated horseradish when you are done.
2. Combine the grated horseradish with 3/4 cup vinegar, oil, 3 cups water, salt, sugar, and white pepper in a large bowl. Mix thoroughly.
3. Peel and slice the hard boiled eggs into half moons. Add them to the horseradish mixture. Mix well. The egg yolk should become incorporated into the mixture lending it a soft yellow hue.
4. Gingerly taste a very small amount. Be prepared to have your sinuses cleared. Add more vinegar, salt, pepper, or sugar if desired. There should be a layer of liquid on top of the horseradish after it has settled a bit. If necessary add more water.
5. Serve with slices of cooked mild sausage for dipping. Traditional Slovenian sausage is a great choice if you can find it. The bite of the horseradish softens a bit if made a day ahead.

horseradish root, white vinegar, vegetable, water, salt, sugar, white pepper, eggs

Taken from food52.com/recipes/10855-slovenian-horseradish-dip (may not work)