Quick Homemade Sous Vide Vanilla Extract

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Making vanilla extract at home is much cheaper than buying it, but it takes months to make. By using the gentle heat of a sous vide circulator, you can extract more flavor quicker and have it ready in hours. Use Grade B Madagascar vanilla beans for the best flavor. You can also use bourbon instead of vodka.

Submitted by France C
Published on January 10, 2023
vanilla extract in jar with vanilla beans
Prep Time:
5 mins
Cook Time:
8 hrs
Total Time:
8 hrs 5 mins
Servings:
96
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Ingredients

Original recipe (1X) yields 96 servings

  • 2 cups vodka

  • 3 vanilla bean, split lengthwise and halved

Directions

  1. Fill a large pot with water and place a sous vide circulator into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer's directions.

  2. Place vodka and vanilla beans into a sterilized pint-size Mason jar and secure with lid until finger-tight. Lower into the water, ensuring jar is completely covered, and process for at least 8 hours.

  3. Remove jar. Cool and store in a dark cupboard, gently shaking occasionally. The extract is ready to use immediately, but the longer it sits, the better it will become.

Cook's Notes:

3 whole vanilla beans weighs approximately 8 grams. Use 4 beans if you want extra vanilla flavor.
Grade B Madagascar vanilla beans contain less moisture than Grade A and are ideal for infusing.
This is one of the few instances where cheap vodka is perfectly fine!