Vanilla-Infused Oil
Is there any scent more universally loved than vanilla? Vanilla-Infused Oil
can be used as the base oil for several recipes throughout the book—
including the Vanilla, Bourbon, and Honey Scrub (Chapter 4)—and you
can also use this infusion as-is for a lovely bath, body, or massage oil.YIELDS: 8 ounces
8 ounces jojoba oil or carrier oil of choice
2–3 vanilla beans
4 vitamin E capsules
What you will need: double boiler, measuring cups, paring knife,
rubber spatula, strainer (cheesecloth or tea strainer), 8-ounce bottle,
funnel
- To Make: Start a double boiler on medium heat. Once boiling, reduce
heat to a low simmer. Put the jojoba oil in the top of the double boiler.
With a sharp knife, slice the vanilla beans lengthwise and scrape out the
seeds with the edge of the knife. Put the seeds into the pan of oil. Chop
the vanilla pods into small pieces and put into the oil. Cover and let
simmer for at least an hour. You can simmer this concoction for as long
as you like. The longer, the better, actually, but remember to check back
every 20 minutes or so to make sure there is enough water in the double
boiler. Remove from heat, take the top pot off the double boiler, and let
cool. Pour oil, without straining, into an 8-ounce bottle. Pierce the
vitamin E capsules and squeeze the liquid out into the bottle, discarding
the gel caps. Place cap on tightly and shake well to blend.