Instructions: William Rice.

1. Peel the horseradish root and cut it into small pieces. Turn on the food processor and drop the pieces through the feed tube, a few at a time, and process until evenly ground.

2. Combine the olive and vegetable oils, and with the machine running, pour through the fee 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.

3. Line a strainer with dampened cheesecloth. Place the strainer over a bowl and pour the oil into the strainer. Refrigerate the bowl and the strainer for about 4 hours to allow 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.

NOTES :
Makes about 3/4 cup

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