Barefoot is always talking about “good vanilla extract”, but what she really means is expensive Nielsen-Massey vanilla extract at twenty bucks a bottle. I know, I know, it’s worth it… it lasts forever, and the intense vanilla flavor really blows that cheap stuff out of the water (a lot of the cheap stuff isn’t even vanilla, it’s “vanilla essence” or something weird like that). But I still cringe at the dent Nielsen-Massey puts in my grocery bill.
So I thought it would be fun (to use the term loosely) to try an experiment, à la fifth grade science fair, with a make-my-own-vanilla-extract project. Disclaimer: I don’t know the outcome yet, so we’re taking this journey together. I’ve heard of people using vodka for the alcohol component, but I wanted to try bourbon as well (bourbon > vodka, à mon avis). So I decided to make one vodka and one bourbon to see which one turns out better.
Basically, split a vanilla pod lengthwise with a knife, and put it in a glass jar with a half cup of vodka or bourbon. Make sure the pod is submerged (you can cut it in half if necessary). Seal tightly and store in a cupboard. Shake it every week or so, and your vanilla extract should be ready in 6 weeks! Time will tell… I’ll keep you posted.
Recipe:
- 1 vanilla pod, split lengthwise
- ½ cup of vodka or bourbon
4 Comments
Homemade vanilla extract, now THAT’s progressive.
Hello Binny! What a great experiment! You will get decidedly different flavor profiles from the two bases as each alcohol will impart its own flavor. In the case of the vodka, which is very neutral (assuming it’s not flavored!) you will get a truer vanilla flavor, but the bourbon will certainly add some depth and caramel notes to the vanilla. Both will be great to cook with. But, I think if you really compare you will find our vanillas very cost effective – $10 for a 4 ounce ($2.50 per ounce) and $19 for an 8 ounce ($2.38 per ounce) in specialty stores as compared to $6-8 for a 2 ounce ($3.50 per ounce) of a grocery store brand. And our quality is so much better!
Best Regards,
Matt Nielsen
Nielsen-Massey Vanillas
I just found this post now. Do you have an update as to what happened? I’d love to read a follow-up about which vanilla extract you liked better and whether it was just as good as you wanted it to be.
Thanks. Love your site.
Hi Lizabeth! The vanilla extract made with bourbon took longer (3 months) to actually taste like vanilla extract, but once it came around it was rich and delicious. The vodka vanilla extract worked much more quickly, and I was able to cook with it 3-4 weeks in. I still use both, though I’m partial to the Bourbon Vanilla Extract. If you have time to wait, it’s worth it!