- 1/3 cup, creme fraiche
- 1/4 cup, il Fustino Lemon Olive Oil
- 1 tablespoon onion, finely chopped
- 1 teaspoon prepared horseradish
- 1 tablespoon dill weed
- 1/4 teaspoon garlic salt
- pepper, to taste
Combine all ingredients, whisk until smooth. Cover with plastic wrap and refrigerate for at least an hour.
Great served over salmon or roasted potatoes.