Infused Horseradish Oil - cooking recipe

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

Preparation

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.