Infused Horseradish Oil Recipes

INFUSED HORSERADISH OIL

Infused Horseradish Oil image

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.

Provided by FLUFFSTER

Categories Vegetable

Time 30m

Yield 3/4 cup

Number Of Ingredients 5

Ingredients

3 ounces fresh horseradish root
1/2 cup olive oil (I use regular olive oil)
1/2 cup vegetable oil, preferably corn
1 tablespoon fresh lemon juice
1/4 teaspoon salt

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.

Nutrition Facts : Calories 2604.9, Fat 289.6, SaturatedFat 38.7, Sodium 826.2, Carbohydrate 11.4, Fiber 3.7, Sugar 0.5, Protein 2.5

FLAVORFULLY INFUSED OILS

Flavorfully Infused Oils image

Provided by Mark Bittman

Categories easy, condiments

Time 20m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf Or
2 tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc. Or
4 garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc. Or A combination of your choice
Pinch salt
1 cup extra virgin olive oil

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.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 0 grams

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