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Makes a good dressing, also nice for cooking salmon sous vide, or for the cured duck recipe on here too.
250ml pomace or rapeseed oil
4 vanilla pods, scraped and finely chopped.
Warm the oil to 65C and add the vanilla. Cover with cling film, and allow to infuse in a warm place for 24 hrs.
After this time, sieve through a fine chinois and place into a squeezy bottle. Reserve in the fridge until ready to use.