Tahitian Vanilla Oil

Recipe by Annacia
READY IN: 7mins
YIELD: 1 cup


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


  • With the tip of a sharp knife, make a slit down the length of each vanilla bean.
  • Spread them open and use the knife to scrape the moist seeds into a small bowl, reserve the pods.
  • 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.
  • Add the vanilla seeds and reserved pods, remove from the heat, and allow it to cool to room temperature.
  • 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.
  • Remove the pods and discard.
  • Briskly whisk the oil and seeds together to emulsify and break up any clumps of seeds.
  • Decant into a jar, seal and refrigerate until needed.
  • To use the vanilla oil, first shake the jar vigorously to distribute the seeds. Then measure the amount you need.