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Friday, 4 March 2011

Vanilla Infused Canola Oil

Vanilla infused canola oil recipe.
Recipe adapted from culinary institute of America.

Canola oil 1 ½ cups (375 mL)
Vanilla bean, fresh 1 ea.

For Vanilla Bean Canola Oil:
In medium saucepan, bring canola oil to 140 °F (60°C).
Do not boil.
Add freshly scraped vanilla bean and pod.
Mix well.
Let rest overnight in tightly covered container in refrigerator.
To serve, remove pod and bring infused oil to room temperature or warm slightly.

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