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Aug 29, 2013 10:23 AM

Vanilla Oil

I am planning on making vanilla oil because I wanted to try out a recipe I saw on Top Chef Masters (white gazpacho with grapes and vanilla oil). The oil used to make the vanilla oil is grapeseed.

I am afraid that I will end up with a bunch of vanilla oil and only one thing to use it for! I know that I can use it for salads but I despise lettuce/leafy salads and will never use it in that manner. I'm also aware that I can use it for fish, but we don't eat fish around here much. We also don't eat meat at home.

Does anyone have any ideas about how I might go about using vanilla oil (keeping the no meat point in mind)? I have no idea what it tastes like so I cannot fathom what I might put it with!

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  1. How intriguing! I did a quick Google search and came up with a few things. One was shrimp in coconut-vanilla oil, but I don't know if you eat shrimp.

    Here's a link that sounds pretty good.

    Also, I saw someone making the oil, and she said she uses it to roast vegetables. I think it would be good on a baked sweet potato with maybe toasted almonds or pumpkin seeds.

    And certainly you could use it in baked goods. Any quick bread recipe that uses oil and vanilla extract would help you use it up.

    I can't wait to see what others suggest.

    1. I'm speculating here, but if you have baking or other recipes that use both oil and vanilla, I imagine you could use it there. Grapeseed is a pretty light tasting oil, so it should mostly be vanilla flavor that's being added to things.

      The pancake recipe I use calls for oil rather than butter, and I bet using vanilla oil would work well there. I also use way more vanilla in pancakes than recipes call for, so an extra touch with the oil would just let me cut that back a bit.

      Grapeseed oil is also used for deep frying. I wonder if the Vanilla would burn in that context? Or if it would make the best doughnuts ever?

        1. Bumping this post because I'm so curious about this oil.

          1. Roast vegetables sounds like a good idea. I have a recipe for butternut squash or pumpkin soup that it might be really good drizzled on top of.

            And the doughnuts---wow. That seems amazing. I am also not sure whether the vanilla in the oil would burn.

            I'm going to make the oil this week (hopefully) and will return to post about the results!