Infused Horseradish Oil

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“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.”
3/4 cup

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


  1. Peel the horseradish root and cut it into several pieces.
  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. 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. Pour the horseradish oil into a jar, cover tightly, and refrigerate for 8 hours, or overnight.
  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. 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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