Vanilla Extract
An alcohol-based flavor solution macerated from vanilla beans, standard for rounding out baking profiles.
1 Tsp Vanilla Extract = 5 mL • 1 Vanilla Bean = 1 Tbsp Paste = 1 Tbsp Extract
Vanilla extract is a flavor solution made by macerating vanilla beans in an alcohol-and-water mixture. By FDA regulation in the United States, pure vanilla extract must contain a minimum of 35% ethyl alcohol and at least 13.35 ounces of vanilla beans per gallon of liquid. In baking, vanilla behaves like salt in savory cooking: it is a powerful flavor enhancer. Rather than making everything taste like vanilla, it rounds out the flavor profile, enhancing sugar, eggs, butter, and chocolate. Vanillin, the primary flavor compound in vanilla, is highly soluble in alcohol when baked, the alcohol evaporates, leaving the complex sweet aromas trapped in the food matrix.
Pure vanilla extract is distinct from artificial imitation vanilla (vanillin synthesized from wood pulp or petrochemicals). While imitation vanilla holds its flavor well under extreme heat, pure vanilla has a more complex, delicate aroma, preferred for custards, frostings, and lightly baked pastries.
Using cheap imitation vanilla in uncooked frostings or custards where the alcohol does not evaporate. The chemical, synthetic taste will be pronounced and unpleasant.
US regulations dictate alcohol levels. In Europe, vanilla flavorings are often oil-based or powder-based rather than alcohol extracts.
Add to cookies, cakes, puddings, custards, whipped cream, and chocolate batters to round out sweet flavors.
Replace 1 teaspoon vanilla extract with 1 teaspoon vanilla bean paste, or 1/2 of a scraped vanilla bean pod.
Store in a cool, dark pantry in a tightly sealed amber glass bottle. Do not refrigerate, as cold temperatures degrade the complex volatile oils.
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