Vanilla Extract
By America's Test KitchenPublished on October 4, 2016
Time
10 minutes, plus 6 weeks resting
Yield
Makes 1 cup
Ingredients
Before You Begin
The longer the mixture sits in step 2, the fuller the flavor will be.
Instructions
- Cut vanilla beans in half lengthwise. Using tip of paring knife or spoon, scrape out seeds and transfer to small saucepan. Cut bean pods into 1-inch pieces and add to saucepan. Add vodka, cover, and cook over medium-low heat until mixture is hot and steaming, about 2 minutes. (Caution: Do not open lid while pot is over flame or alcohol will ignite.)
- Pour mixture into jar with tight-fitting lid and let cool completely. Cover with lid and store in dark place for at least 6 weeks or up to 10 weeks, shaking jar gently once a week.
- Line fine-mesh strainer with 2 coffee filters and set over liquid measuring cup. Strain vanilla through filters, then transfer from measuring cup to clean jar with tight-fitting lid. Vanilla extract will keep indefinitely.
Time
10 minutes, plus 6 weeks restingYield
Makes 1 cupIngredients
Ingredients
Ingredients
Why This Recipe Works
Making vanilla extract at home can save you about $1 per ounce; the keys are buying beans in bulk online, using a basic vodka, and having a little patience. Alcohol acts as the solvent since it will extract the flavor from the beans; we use vodka (rather than rum or bourbon) for the purest vanilla flavor. Splitting the pods and scraping out the beans helps speed along the extraction process, as does gently heating the vodka. Since the seeds and pod will settle to the bottom of the jar, shaking the jar weekly will encourage more full and even extraction. For a classic, all-purpose extract, use Madagascar vanilla beans. Tahitian beans will produce a more floral flavor and Mexican beans one that’s bolder.
Before You Begin
The longer the mixture sits in step 2, the fuller the flavor will be.
Instructions
- Cut vanilla beans in half lengthwise. Using tip of paring knife or spoon, scrape out seeds and transfer to small saucepan. Cut bean pods into 1-inch pieces and add to saucepan. Add vodka, cover, and cook over medium-low heat until mixture is hot and steaming, about 2 minutes. (Caution: Do not open lid while pot is over flame or alcohol will ignite.)
- Pour mixture into jar with tight-fitting lid and let cool completely. Cover with lid and store in dark place for at least 6 weeks or up to 10 weeks, shaking jar gently once a week.
- Line fine-mesh strainer with 2 coffee filters and set over liquid measuring cup. Strain vanilla through filters, then transfer from measuring cup to clean jar with tight-fitting lid. Vanilla extract will keep indefinitely.
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