Vanilla Bean Oil

Oxmoor House
Vanilla bean oil is very delicate in flavor and quite versatile--use it to flavor salads, seafood, or poultry; or drizzle it over sweet potatoes before roasting.
2 cups


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2 cups canola oil
2 vanilla beans, split lengthwise


Prep: 3 Minutes
Cook: 3 Minutes
Other: 24 Hours

Pour oil into a saucepan. Using the tip of a small sharp knife, scrape vanilla bean seeds into oil; add vanilla bean pods to pan. Bring oil just to a simmer over medium-low heat. Remove from heat; let cool completely.

Pour oil into a clean jar with a tight fitting lid; cover and chill 24 hours. Discard vanilla bean pods. Store oil in refrigerator up to 1 month. Before each use, let oil stand at room temperature at least 30 minutes.

Note: Here's our favorite recommendation for Vanilla Bean Oil. Lightly drizzle mixed baby greens with the oil; squeeze a lemon half over greens, sprinkle with salt, and gently toss. Add a handful of fresh or dried blueberries and toasted almonds, if desired.

Created date

August 2009