Homemade Vanilla Extract: A French Pantry Staple

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Few pantry staples work as hard as a bottle of vanilla extract. Just a splash adds depth and warmth, turning even the simplest recipe into something memorable.

But here’s the secret: you don’t need to rely on the store-bought vanilla extract (or worse, imitation vanilla from the spice aisle). The best homemade vanilla extract is easy to make, and when you prepare it this way — splitting just a few beans for infusion while keeping the rest whole — you preserve them for future recipes. Later, you can snip off the tip of a bean and press the fragrant seeds straight into your recipe, then drop the pod back into your jar to keep infusing flavor, or let it dry for vanilla sugar (recipe coming soon!).

It’s practical, economical, and feels timeless — exactly the kind of thing I love to keep in my French-inspired pantry.

I’ll walk you through my process step by step, share the different varieties of vanilla beans you can choose from, and explain why this is not only a good idea for stocking your pantry, but also makes a thoughtful holiday season or Christmas gift.

Why Make Your Own Vanilla Extract?

Most store-bought options contain additives, sugars, or weaker flavorings. By making your own homemade vanilla extract, you control everything: the type of whole vanilla beans, the alcohol, and the extraction process.

You’ll also find it’s more economical in the long run. One jar of homemade extract can last a long time, and you can keep topping it off with fresh beans and more vodka indefinitely.

And the best part? It preserves your beans. When you want to use the vanilla bean seeds in a recipe, you simply snip the end off and squeeze them out, directly into your batter — no need for a sharp knife or scraping.

Choosing Your Vanilla Beans

There are several types of vanilla beans, each with a unique flavor:

• Madagascar vanilla beans — my favorite and the most common choice, with the classic vanilla flavor we all know.
• Tahitian vanilla beans — floral and lighter, lovely in custards or ice cream.
• Mexican vanilla beans — a little spicier, with hints of clove and nutmeg.

Grade B vanilla beans are often recommended for extracts because they’re drier and perfect for the extraction process. But I prefer using Grade A, because I like to use the seeds from the whole beans in recipes and find the quality better. Whichever grade you choose, I recommend organic for the best flavor and quality.

When buying: fresh beans should be pliable, oily, and aromatic. Avoid the cheap stuff — the flavor payoff just isn’t worth it.

I prefer buying beans online (these are the ones I use), since the quality is better and you’ll find more variety.

Alcohol and Bean Ratio

The most common choice for homemade vanilla extract is vodka — a neutral spirit that lets the vanilla’s flavor shine. I use a good quality vodka (Ketel One). No need for top-shelf, just skip the bottom-shelf cheap stuff.

Ratio: For a 16-ounce jar, plan on 12–16 beans, topped with vodka. If in doubt, add more beans — it only makes your extract richer.

I like to split 2–3 beans lengthwise to jump-start the extraction process, leaving the rest whole so I can snip and use them later.

If you’d like to experiment, bourbon, rum, or brandy also work, each giving a slightly different flavor.

Supplies You’ll Need

• 16-ounce, tall glass jar or wide-mouth mason jar with a tight lid (at least 6 inches tall so beans stay fully submerged).
• 12–16 whole vanilla beans (I like Madagascar beans, but you can mix Tahitian or Mexican for variety).
• 12–16 ounces of vodka (I use Ketel One).
• Small funnel (for easy pouring).
• Optional: 4 ounce bottles and baker’s twine for dividing into gifts.

How to Make Homemade Vanilla Extract

Tips & Tricks

• Cutting just a few beans open helps infuse flavor quickly, while leaving others whole lets you later snip the end off and press seeds straight into your batter.
• Toss the empty vanilla pod into your recipe for extra flavor, then rinse, dry, and save it for vanilla sugar.
• If not using the pod right away, return it to the jar to keep infusing.
• Shake your jar occasionally for stronger extraction.
• Keep topping it off with more vodka or more beans as you use it.

Serving Ideas

Homemade vanilla extract works in any recipe that calls for vanilla. Use the same measurements — but the flavor will be deeper and more fragrant.

A few of my favorite uses:

• Classic French crème brûlée or crème caramel.
• The Classic French Butter Cake Recipe — where good vanilla makes all the difference.
• Whipped cream (chantilly) for topping fruit, tarts or crêpes.
• Custards, pastry cream, or even a simple bowl of vanilla ice cream.
• Madeleines — those buttery little scalloped cakes.

Final Thoughts

Making your own homemade vanilla extract isn’t complicated, and it doesn’t require fancy tools or expensive alcohol. With just whole beans, a jar, and some patience, you’ll end up with the best homemade vanilla extract — better than most store-bought versions.

The farmhouse method of splitting a few beans and leaving the rest whole makes it even more practical. You’ll always have beans on hand to snip into recipes, while the pods keep working away in your jar, deepening flavor over time. It lasts indefinitely as long as you keep topping it off.

This is one pantry staple I never regret making. It elevates everyday baking and makes a wonderful gift.

Once you try it, you’ll see why the store-bought version just can’t compare.

À bientôt!
Gaby