Tahitian Vanilla Oil

Total Time: 7 mins Preparation Time: 3 mins Cook Time: 4 mins

Ingredients

• 3 whole tahitian vanilla beans (or more for a stronger taste)
• 1 cup grapeseed oil, unflavored

Recipe

• 1 with the tip of a sharp knife, make a slit down the length of each vanilla bean.
• 2 spread them open and use the knife to scrape the moist seeds into a small bowl, reserve the pods.
• 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 add the vanilla seeds and reserved pods, remove from the heat, and allow it to cool to room temperature.
• 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 remove the pods and discard.
• 7 briskly whisk the oil and seeds together to emulsify and break up any clumps of seeds.
• 8 decant into a jar, seal and refrigerate until needed.
• 9 to use the vanilla oil, first shake the jar vigorously to distribute the seeds. then measure the amount you need.