Horseradish-Dill Sauce

Horseradish cream is a classic pairing with beef. In this version, fresh dill contributes some sassy flavor while a hard-cooked egg adds richness and texture. Save any leftovers for roast beef sandwiches.

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  5 whole scallions, sliced
  
  


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  1/4 cup coarsely chopped fresh dill
  
  


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  1/4 cup extra-virgin olive oil
  
  


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  1/4 cup prepared horseradish, drained
  
  


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  2 tsp. Worcestershire sauce; more as needed
  
  


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  1 tsp. fresh lemon juice; more as needed
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 cup sour cream or crème fraîche
  
  


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  1 hard-cooked large egg, finely chopped
  
  

Pulse the scallions and dill in a food processor until finely chopped. Add the olive oil, horseradish, Worcestershire sauce, lemon juice, 1/2 tsp. salt, and 1/2 tsp. pepper and pulse until just blended.

Transfer to a bowl, stir in the sour cream, and then fold in the egg. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt, pepper, lemon juice, or Worcestershire.