shake · flavored oil
NATIONAL AWARD WINNERPrep 5 minVanilla Oil
Independent adaptation of a publicly published Anne Quatrano recipe. Not affiliated with, sponsored by, or endorsed by Anne Quatrano.
FINISHING SAUCE · CRAB FRITTERS, CITRUS & DESSERTS
In the published recipe, this is the finishing sauce for Bacchanalia 30-year recipes. The same recipe pairs it with Hot Pepper Essence, the hot pepper essence.
Anne Quatrano's vanilla oil for crab fritters & desserts.
Ratio
Ingredients
- Grapeseed Oil1 cup grapeseed oil (240 ml)
- Vanilla4 g
Where it sits
One of 43 flavored oils in the catalog, with 2 ingredients against a median of 3.
The fat here is grapeseed oil. In this category chefs also reach for olive oil (22 recipes) and sunflower oil (5).
Method
- Pour to the lines in order (bottom → top): GRAPESEED OIL.
- Season to finish: VANILLA (about 2 tsp).
- Cap the jar and shake until emulsified.
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Keep this recipe
2 ingredients. One pour.
You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.
2 kitchens · 3 stars · 1 national award
- Vanilla OilNATIONAL AWARD WINNEROn the jar: VANILLA OIL
- Hot Pepper EssenceNATIONAL AWARD WINNEROn the jar: HOT PEPPER
- Black Truffle VinaigretteNATIONAL AWARD WINNEROn the jar: BLACK
- Citrus Oil★★★ KITCHENOn the jar: OIL
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Provenance
Anne Quatrano works in Seasonal Southern / Atlanta at Bacchanalia; credentials include James Beard Best Chef: Southeast 2003 (Bacchanalia).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.05× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Anne Quatrano / AJC (Bacchanalia 30-year recipes) (published as “Vanilla Oil”). Full citation lives in Provenance.