Chef John Folse’s Pure Vanilla Extract

Compliments of Chef John Folse - www.wafb.com

Comment:

When comparing the price of vanilla extracts in the grocery

store, you will find them ranging from cheap to extremely

expensive. The cheap ones are probably made from extract of Tonka

beans, a member of the pea family, that has a high concentration

of Coumarin. Coumarin has a strong vanilla-type aroma, but no

flavor. However, pure vanilla extract is made from expensive

vanilla beans retailing for as much as $3 each. Additionally,

they are aged in Bourbon, Brandy, or Vodka raising the cost even

more. But when done properly, it will last forever, aging like

fine wine.

Ingredients:

4 Vanilla beans, split and chopped into 1-inch pieces

1 pint of Bourbon or Vodka

Method:

Place vanilla beans into 1 pint bottle of liquor. (I prefer Jack

Daniel’s Black Label). Place cap on bottle and tighten. Allow to

steep 1 to 6 months, depending on the strength you wish to

achieve. (The longer the better.) Shake the bottle occasionally

to disperse the ingredients. The mixture keeps indefinitely, and

you can continue to add alcohol to the bottle as you use the

extract. When the extract has reached the ideal flavor for your

cooking, you may strain the beans from the liquor using a coffe

filter adn return the extract to the bottle. There is no need to

refrigerate.