Infused Horseradish Oil

"What an awesome pair beef and horseradish are! Here's a way you can have a condiment that will liven up many dishes for you. You can enliven every thing from sliced steak to steamed vegetables, with salads in between! Try using a little over your carrots and potaoes that were cooked with your corned beef dinner. Cook time is the straining and standing time."
photo by a user photo by a user
Ready In:
3/4 cup


  • 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


  • 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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I would like to welcome you to my recipes. I have been with since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
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