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.