Vanilla Oil

• 1 cup corn oil
• 1 Tahitian vanilla bean

1. Put the oil in a small saucepan.
2. Split the bean and scrape in the seeds.
3. Cut the pod into one-inch lengths and add.
4. Simmer the oil over very low heat for five minutes.
5. Remove from heat and allow to macerate at least six hours before using.
6. Store the oil in a covered jar, with the pods still in it.
7. The flavor will continue to intensify for a day or so and then remain constant almost indefinitely.
8. Use to grease baking pans, to add flavor to salad dressings (especially for fruit) and as a sauteing medium for vegetables such as carrots, summer squash and new onions.

corn oil, vanilla bean

Taken from cooking.nytimes.com/recipes/11738 (may not work)