Infused Horseradish Oil

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READY IN: 30mins
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
  • 3
    ounces fresh horseradish root
  • 12
    cup olive oil (I use regular olive oil)
  • 12
    cup vegetable oil, preferably corn
  • 1
    tablespoon fresh lemon juice
  • 14
    teaspoon salt
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DIRECTIONS

  • Peel the horseradish root and cut it into several pieces.
  • Turn on a food processor and drop the pieces through the food tube, a few at a time, and process until evenly ground.
  • Combine the olive and vegetable oils, and with the machine running, pour through the feed tube in a steady stream. Add the lemon juice and salt.
  • Pour the horseradish oil into a jar, cover tightly, and refrigerate for 8 hours, or overnight.
  • Line as strainer with dampened cheesecloth. Place the strainer over a bowl and pour the oil into the strainer for about 4 hours to allow the all the oil to drain into the bowl.
  • Discard the contents of the strainer. Refrigerate the oil, tightly covered, for up to 2 weeks. Return to room temperature before using.
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