Horseradish Oil

Preparation info

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By Ben Shewry

Published 2012

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  • 200 g (7 oz) fresh horseradish
  • 200 ml (7 fl oz) grape seed oil
  • 22 g ( oz/1 cup) high-grade tapioca maltodextrin*
  • small pinch of fine sea salt


Peel the horseradish and roughly chop. Place in an upright blender with the oil and blend until smooth. Pour into a sieve lined with muslin (cheesecloth) and drain over a bowl for 5 hours.

Once all of the oil has collected in the bowl, skim away any juice. Measure 50 ml ( fl oz) of the horseradish oil and mix in a bowl with the tapioca maltodextrin until a powder forms. Season with the salt. Pass the powder through a fine drum sieve and store in an airtight container until needed. Store any remaining horseradish oil in an airtight container in the refrigerator.