Mix all ingredients in in small bowl. *See notes below for important tips.
2 Tbsp prepared horseradish, 1/2 cup mayonnaise, 1 tsp dry mustard, ½ tsp dill weed, ½ tsp worcestershire sauce, ½ tsp sugar, salt and pepper to taste, 3 drops bottled hot sauce
Refrigerate for at least one hour.
Add egg yolks to food processor bowl.
2 egg yolks
Slowly stream in enough oil to make a thick emulsion.
2/3 cup olive oil, or other mild oil
Add remaining ingredients. Mix. *See notes below for important tips.
Refrigerate at least one hour.
Pro tip; Remove as much of the liquid from the prepared horseradish as you can. Either strain it in a fine mesh sieve or press your finger against the spoon to drain.Leftovers will keep refrigerated for up to 5 days.Do not freeze.