Infused Horseradish Oil

1. 1

   Peel the horseradish root and cut it into several pieces.

2. 2

   Turn on a food processor and drop the pieces through the food tube, a few at a time, and process until evenly ground.

3. 3

   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.

4. 4

   Pour the horseradish oil into a jar, cover tightly, and refrigerate for 8 hours, or overnight.

5. 5

   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.

6. 6

   Discard the contents of the strainer. Refrigerate the oil, tightly covered, for up to 2 weeks. Return to room temperature before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.