Pure Vanilla Extract

Yield: 240 ml (1 cup) Time: 5 minutes active + 8 weeks aging

240 ml (1 cup)

Yield

5 minutes active + 8 weeks aging

Time

Indefinite at room temperature. The alcohol is the preservative.

Keeps

Yield: 240 ml (1 cup) Time: 5 minutes active + 8 weeks aging

Ingredients

5-6 whole vanilla beans (Grade B/extract-grade are fine and cheaper)
240 ml (1 cup) 80-proof vodka (or bourbon for a warmer, richer flavor)

Method

Split each vanilla bean lengthwise with a sharp knife, exposing the seeds inside. You don't need to scrape them out — the alcohol will do the work.
Place the split beans in a clean glass jar or bottle. Pour the vodka over them, making sure the beans are fully submerged.
Seal tightly. Store in a cool, dark place (a pantry shelf is perfect).
Shake the bottle gently once a week. After 8 weeks, the extract will be a rich amber color and smell intensely of vanilla.
Start using it. The beans can stay in the bottle — the extract continues to deepen in flavor over time.
*Replenishing:** As you use extract, top off with more vodka. When the flavor weakens (after many top-offs), add 1-2 fresh beans. A well-maintained bottle can last years.
*Storage:** Indefinite at room temperature. The alcohol is the preservative.

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Why We Made This

We started Gathered Guides because making things from scratch shouldn't require a culinary degree. This book is for anyone who's ever looked at a $7 jar of pesto and thought: I can do better. You can.

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