- 250ml pomace or rapeseed oil
- 4 vanilla pods, scraped and finely chopped.
Vanilla oil
steve bennett
11th February 2012
Vanilla oil
Makes a good dressing, also nice for cooking salmon sous vide, or for the cured duck recipe on here too.
Ingredients
Method
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.
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