ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla Bean Oil

Prep time 3 mins
Cook time 3 mins
Other time 24 hrs
Yield 2 cups
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.

Ingredients

  • 2 cups canola oil
  • 2 vanilla beans, split lengthwise

How to Make It

  1. 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.

  2. 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.

  3. 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.

Christmas with Southern Living 2008