This recipe compliments of the chef at the Occidental Grill, 2002, in the Willard Office Building in DC:

1 tablespoon butter
2 shallots
1/2 cup crème fraîche*
2 tablespoons prepared horseradish or Freshly Grated Horseradish***
2 teaspoons fresh dill, chopped

In a small sauté pan, melt butter, add shallots and garlic.  Cook until fragrant.  Place pan i refrigerator until cooled completely.
Whip crème fraîche until soft peaks form.  Fold in shallot/garlic mixture.  Finally, fold in horseradish and fresh dill.

* To make  Crème Fraîche, either

combine combining 500 ml whipping cream with 1 tablespoon buttermilk, then heat until 25° C. to 29° C. Cover and leave at room temperature for 8 to 24 hours, the longer the better! Crème fraîche stays good in the fridge covered for 7 to 20 days.

or

crème fraîche heat to lukewarm 1 cup heavy cream mixed with 1 teaspoon commercial buttermilk. Transfer the mixture to a glass jar and leave at room temperature until thickened, usually 1 to 2 days. Use plain or whipped, with or without sweetening. Once cultured, crème fraîche keeps in the refrigerator for a week or more.

***To make Freshly Grated Horseradish
 wash scrape and grate fresh horseradish roots.  Fill pint jars two-thirds full with the grated horseradish.  Fill the jars to the top with vinegar.  Seal jars and store away from the light.