Infused Horseradish Oil Recipes
ROSEMARY-INFUSED OIL
Provided by Giada De Laurentiis
Number Of Ingredients 0
Steps:
- Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.
CREAMY HORSERADISH SAUCE
This is a delicious, simple, fast sauce. Best for beef roasts. Fabulous on tenderloin roast!
Provided by Jandeebee
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.
Nutrition Facts : Calories 41.2 calories, Carbohydrate 1.4 g, Cholesterol 7.9 mg, Fat 3.8 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 170.5 mg, Sugar 0.4 g
INFUSED HORSERADISH OIL
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
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
CHIVE-INFUSED OIL
Chives in oil enhance the flavors of both poultry and fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/2 cup
Number Of Ingredients 2
Steps:
- Blanch minced chives in boiling water just until bright green, 1 minute. Drain, and rinse in cold water; squeeze chives in a kitchen towel to dry. Transfer to a blender; puree with 1/4 cup oil, scrape down sides of blender, and blend until smooth. Add remaining 1/4 cup oil; blend again.
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