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Homemade Vanilla Paste

Homemade vanilla paste offers pure, concentrated vanilla flavor with real vanilla bean specks that stand up to heat and add visual appeal to your baked goods.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 24 teaspoons
Course: Ingredient/Condiment
Cuisine: French-Inspired
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 vanilla beans Grade A or Grade B, fresh and flexible
  • 2 tablespoons granulated sugar
  • 1 tablespoon water or vodka

Equipment

  • Sharp chef's knife or vanilla bean scraper
  • Small cutting board
  • Blender or food processor
  • Rubber spatula
  • Glass jar with a tight-fitting lid
  • Measuring spoons
  • Fine mesh strainer (optional)

Method
 

  1. Step 1: Select and inspect your vanilla beans by bending them gently to ensure they flex without cracking.
  2. Step 2: Cut each vanilla bean in half lengthwise using a sharp knife.
  3. Step 3: Scrape out the seeds from each pod half with the back of your knife or a vanilla bean scraper.
  4. Step 4: Combine the scraped seeds and 2 tablespoons granulated sugar in a blender or food processor.
  5. Step 5: Add 1 tablespoon water or vodka to the blender.
  6. Step 6: Blend on high for 30 to 45 seconds until a thick, creamy paste forms, scraping down the sides as needed.
  7. Step 7 (Optional): For a smoother texture, strain the paste through a fine-mesh strainer, pressing with a rubber spatula for about 1 minute.
  8. Step 8: Transfer the paste into a clean, dry glass jar with a tight-fitting lid using a rubber spatula.

Notes

One teaspoon of homemade vanilla paste replaces one teaspoon of extract. Store in the refrigerator for up to 4 months or freeze for up to one year.