Equipment
* optional
Ingredients
Infusion Base
- 230 g grapeseed oil, or other neutral oil like almond
- 2 tahitian vanilla beans, whole
Nutrition (per serving)
Method
Place the vanilla beans on a cutting board. Use the back of a paring knife to flatten the pods, then slice them lengthwise to expose the seeds. Scrape the seeds out carefully.
Combine the oil, vanilla pods, and scraped seeds in a small saucepan. Heat gently over low heat until the oil reaches 60°C/140°F. Do not let it fry or bubble.
Remove from heat immediately. Cover the saucepan and let the oil steep at room temperature until fully cooled, allowing the flavor compounds to extract into the fat.
Transfer the oil (including the pods and seeds for aesthetics and continued infusion) into a sterilized glass bottle or jar using a funnel.
Chef's Notes
- Tahitian vanilla is more delicate and floral than Bourbon (Madagascar) vanilla, making it superior for cold applications like scallop crudo or fruit salads.
- Grapeseed oil is preferred for its neutral profile and light texture, but almond oil works beautifully if the oil is strictly for baking.
- Do not discard the pods after the oil is finished; they can be wiped dry and buried in sugar to create vanilla sugar.
- For a savory application, try drizzling this over roasted lobster or seared white fish.
Storage
Refrigerator: 3 months — Oil may become cloudy; bring to room temperature before use.
Reheating: Do not reheat; use ambient or warm gently if solidified.
