Sous Vide Vanilla Extract will be ready to use is just a few hours, versus the months it takes to make vanilla extract traditionally. It makes an amazing gift and is so much more flavorful than the store bought stuff!
I’m absolutely obsessed with my sous vide. Actually, I was talking with a friend the other day and she mentioned that she didn’t yet have a sous vide or an Instant Pot. And while I absolutely adore my IP, I told her immediately that I would go with the sous vide first. Why?
I’m enamored with the way that I can effortlessly make perfect filet mignons in the sous vide. I’ve also made some amazing sous vide chicken breasts, sous vide pork chops, and an out of this world sous vide ribeye steak.
But the sous vide isn’t just for preparing meats. I’ve also used it to make some amazing sous vide infusions – like this sous vide blackberry infused vodka and sous vide limoncello. And while those concoctions would normally take weeks or months to infuse traditionally, the sous vide turns that process into just hours.
Which made me think, the sous vide would be perfect for making vanilla extract!
I’ve been making homemade vanilla extract for years and giving it as gifts during the holidays. But you know what? You really need to plan ahead! The vanilla extract process takes months to really get a good flavor.
With the sous vide, you’ll be ready to cook (or gift) your vanilla extract in a matter of hours – at least four hours is great, but if you’ve got even more time, I’d give it six hours for maximum flavor extraction.
How Do You Make Sous Vide Vanilla Extract?
- It’s super simple to make sous vide vanilla extract. Simply add three split vanilla beans + 3 cups vodka to a quart sized mason jar. Seal and cook for 4-6 hours. Cool to room temperature and enjoy in all your favorite baking recipes.
There is absolutely no need to reach for the good vodka when making this recipe. I use the cheapest vodka that I can find in the store – just ensure that it is over 40% alcohol (80-proof).
Steps for Making Sous Vide Vanilla Extract
- Set sous vide for 130 degrees.
- Add three split vanilla beans to a quart sized mason jar.
- Fill with vodka, leaving a half inch open space from the top.
- Seal jar and place in sous vide water bath.
- Cook for 4-6 hours.
- Cool to room temperature.
You can strain the vanilla beans from the mason jar or leave them in. When gifting the vanilla extract, I like to strain the beans and then package the vanilla extract up into small amber jars.
Amber jars are beneficial because they prevent any UV rays from penetrating the container and changing the flavor and color of the extract. I also think they’re pretty 🙂
If you would like to make more (or less) vanilla extract, just be sure to use at least one vanilla bean for every cup of vodka that you’re using, and always leave a half inch of open space from the top of the jar to allow for expansion.
Can I Use Something Other than Vodka to Make Vanilla Extract?
- While vodka will provide the most neutral flavor when making vanilla extract, you can also use other alcohols, as long as they are over 80-proof (40% alcohol). Bourbon, rum, whiskey and brandy are all great options – feel free to use your favorite.
Do You Need to Refrigerate Sous Vide Vanilla Extract?
- No. The alcohol will prevent bacteria from growing, so it can be kept at room temperature.
How Long Does Vanilla Extract Last?
- Your sous vide vanilla extract will keep indefinitely stored in a dark place like your pantry or cupboard.
Sous Vide Vanilla Extract
Ingredients
- 3 cups vodka (or other alcohol)
- 3 vanilla beans (split)
Instructions
- Set sous vide for 130 degrees.
- Add split vanilla beans to a quart sized mason jar.
- Fill with vodka, leaving a half inch open space from the top.
- Seal jar and place in sous vide water bath.
- Cook for 4-6 hours.
- Cool to room temperature. If desired, strain vanilla beans.
The last time I put a Mason Jar in a Sous Vide bath, it broke. Are you putting it in when the water is at temp or do you let the jar warm up while the water is being warmed? Thank you. Can’t wait to try this but want to eliminate the mess!
Hi Greg – You definitely want to leave about an inch of space in the jar for expansion. I found this article helpful: https://anovaculinary.com/5-tips-for-precision-cooking-in-canning-jars/
Can you use water instead of alcohol?
Unfortunately no, that won’t work.
So I’m noticing that my batch is still clear not changing color after 4 hrs. Did I break it? Lol
If you only used three beans, I wouldn’t expect much. Three beans is not nearly enough for three cups of liquor to make vanilla extract. General rule of thumb is one ounce of beans per cup of liquor. The US FDA requirements for vanilla extract are just slightly lower than that.
Intrigued and must try! Have you ever tried this using vanilla vodka?
I haven’t Melissa – but I think that’s a great idea!
I’ve seen recipes for vanilla in the Instant Pot and now sous vide version, but haven’t tried either yet. Have you tried both? If so, which do you prefer?
I’ve wanted to make this for gifts for the holidays, but didn’t want to do it the old fashioned way.
Hi Kellie! I’ve actually only tried the sous vide method. But the instant pot version is on my list to try as well!
I have made vanilla extract in my instant pot and it was amazing, I was able to use the beans a second time with great results as well so it really brought the cost per ounce down. I am getting a Sous Vide for Christmas:) and can’t wait to begin using it!
That’s so exciting Lisa – You will LOVE it!
The IP method works perfectly. And is dark and flavorful. It’s 4-6 beans per 8oz vodka. Any less and is flavorless and dull. This recipe wouldn’t please my baking crew at all.
I am looking forward to making this for holiday gifts! Is there any reason I couldn’t use more vanilla per batch? I want it to have that nice strong vanilla flavor. I am assuming you have played around with the ratio? Thank you!
Hi Laura – You can definitely add some more vanilla beans in there! I went lighter on them because of the cost.
What is the danger of Alcohol exploding with the heat, or breaking the jar? Please do Explain why this method is safe.
I would definitely not use an artificially flavored anything to make a real vanilla extract.