Sous Vide Vanilla Extract

Use your sous vide to speed up the process of making vanilla extracts. This customizable, handmade vanilla extract is perfect for baking, making and gifting.

For Christmas 2019, my mom and I decided we would do "Homemade Christmas". The only rule was that whatever was gifted must be homemade. This is OBV, my kind of Christmas.

Kevy and I pondered for several days. What does everyone love? At the end, we included smoked cheese, homemade bacon (tutorial to come), and this incredible sous vide vanilla extract.

It is now 4 months later, my sister has claimed while sighing a lot that she is out of her homemade vanilla extract. I promised her I would finally send this tutorial to her!

This recipe is dedicated to vodka and vanilla – a match made in heaven.

Tips + tricks

No. 1 -> use as fresh as possible vanilla beans.

No. 2 -> Don't worry about using super good vodka. Your baking won't notice if you use Gray Goose or Smirnoff.

No. 3 -> Do not use vodka. Use bourbon, use rum, use whatever your heart desires!

No. 4 -> Alcohol burn will be mild. After the first few weeks, the extract becomes much smoother. This does not mean that you extract is not ready for use right away, it is. It just means the burn will slow down. Besides, we cook with it, not sip it!

Ingredients required for sous vide vanilla extract.


How do you make

  1. Cut the vanilla beans lengthwise. Scrape out all the seeds.
  2. Pour vodka into clean mason jars.
  3. Add the equivalent of 1-2 beans per minute. Cup of vodka.
  4. Sauce vide for 6-8 hours.
  5. Cool completely before use.

Pour vodka into a measuring cup.

Why make homemade vanilla?

Firstly, why not?!?

In addition, there are many reasons to make your own vanilla extract.


Making your own vanilla ensures that you can use premium or specific ingredients. You can use bourbon or vodka. You can use Tahitian or Madagascar vanilla, fair trade or organic beans.


Homemade vanilla is much cheaper than buying the extract at the store. I'm * always * down to get the best bang for my buck. My bottle of vodka was about $ 40 for 1.14 l, and my vanilla was $ 25 for 5 beans. This gave me a $ 65 cost for 1 L (33 oz) of extract.

Quick math shows I produced a fantastic vanilla extract for $ 1.97 a pound. Oz! I regularly pay between $ 4 and $ 6 per oz. That's at least 50% savings!

Clear vodka in a jug with vanilla beans in it.


If you bake a lot, it's super convenient to have a liter of vanilla extract around the house. Making a big batch and leaving the jars in the back of a closet, in case you run out, is simply amazing.


I LOVE handmade gifts. There is something about the thought and the work that goes into them that makes me so grateful. This bulk vanilla extract is a great gift to give to teachers, friends and family anytime of the year. Here is a link to the amazing little amber bottles I used!

Put the extract in a sous vide bath.

Where to use sous vide vanilla extract

It's great for any baking, but I recommend baking Vanilla Biscotti or using it in the icing on the homemade Oreos, or as the flavor base in these homemade Maple Vanilla Marshmallows.

Tell me in the comments your favorite recipe to use vanilla extract in?

This recipe owes it's quick to sous vide. You can make vanilla extract at home without a sauce knowing it just takes longer. Much longer.

This Instant Pot Accu Slim Sous Vide is the one I bought myself – it's an affordable entry level sous vide circulator. It has been so amazing to have it.

Do you love sous vide recipes? Check these out!

Sous Vide Vanilla Extract Recipe

Sous Vide Vanilla Extract Recipe

Preparation time: 5 minutes

Preparation time: 6 hours

Total time: 6 hours 5 minutes


  • 5-6 vanilla beans
  • 4 cups of vodka


  1. Prepare sous vide water bath.
  2. Cut the vanilla bean in half if needed to fit in your jar, then halve lengthwise.
  3. Scrape the beans out of the vanilla bar.
  4. Divide the belts between the jars.
  5. Add 1 cup of vodka to each jar.
  6. Screw on the lids tightly.
  7. Place the jars in the water bath.
  8. Sauce vide at 130f for 4-8 hours.
  9. Cool before use. Leave pods and seeds in the extract!



This is up to personal preference BUT I like to treat mine in sous vide for 8 hours. I think it gives a richer color and stronger extract right away.

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