Infused Horseradish Oil

• 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

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.

horseradish root, olive oil, vegetable oil, lemon juice, salt

Taken from www.food.com/recipe/infused-horseradish-oil-236929 (may not work)