Tahitian Vanilla Oil

1. 1

   With the tip of a sharp knife, make a slit down the length of each vanilla bean.

2. 2

   Spread them open and use the knife to scrape the moist seeds into a small bowl, reserve the pods.

3. 3

   Pour the oil into a small saucepan and warm it gently over low heat for a few minutes, do not let the oil get too hot-it should be quite warm, but not so hot that you can't dip your finger into the pot.

4. 4

   Add the vanilla seeds and reserved pods, remove from the heat, and allow it to cool to room temperature.

5. 5

   Loosely cover the pot with aluminum foil-do not seal tightly-and let the oil steep for about 8 hours, until it is lightly infused with the flavor of vanilla.

6. 6

   Remove the pods and discard.

7. 7

   Briskly whisk the oil and seeds together to emulsify and break up any clumps of seeds.

8. 8

   Decant into a jar, seal and refrigerate until needed.

9. 9

   To use the vanilla oil, first shake the jar vigorously to distribute the seeds. Then measure the amount you need.

* Per serving · 4 servings · Values may vary.

No additional tips available.