Infused Horseradish Oil Recipes

Steps:

• Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
• Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.

Steps:

• 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.

Steps:

• Peel horseradish, and cut into fine shreds with a vegetable peeler. Uncap vodka, pour off 1 cup and reserve. Using a funnel, add celery seeds and peppercorns to bottle. Add horseradish, then top off bottle with reserved vodka. Let stand at room temperature for 24 hours.
• Strain vodka through fine sieve to remove celery seeds and fine particles. Chill completely before serving.