10 ways to enjoy vanilla in your savoury cooking

Recently New Zealand Chef, Lesley Christensen Yule worked with the Queen team to come up with a few savoury recipe ideas for using our Organic Vanilla Bean Paste. Next time you’re looking in the pantry for great new flavours to add to your dinner, keep these savoury vanilla ideas in mind:

1. French Vanilla Vinaigrette:

Whisk together 1 teaspoon of Dijon mustard with ½ teaspoon of Queen Organic Vanilla Bean paste, ½ teaspoon of mashed garlic, salt and pepper, 2½ tablespoons of white wine vinegar and ½ a cup of olive oil. Fabulous with salads that contain spinach, avocado, bacon, nuts or pasta.

2. Citrus Vanilla Marinade:

Whisk together 1 teaspoon each of Queen Organic vanilla bean paste, lemon zest and orange zest, ⅓ of a cup each of olive oil and orange juice, ¼ cup of lemon juice and 1 minced garlic clove. Suitable as a marinade for pork, lamb, chicken, veal,duck, quail, prawns, scallops, firm white fish or fresh salmon.

3. Vanilla Spice Rub:

Mix 2 teaspoons of Queen Organic vanilla Bean paste with 2 teaspoons each of brown sugar and flaky salt, 1 teaspoon of freshly ground black pepper, ½ a teaspoon of ground allspice and ¼ teaspoon of ground cumin. Rub onto pork, chicken, lamb, duck, venison before brushing with a little oil for grilling or roasting.

4. Maple Vanilla Bean Glaze:

Mix 1 teaspoon of Organic Vanilla Bean Paste with ¼ cup Queen Pure Maple Syrup. Use this basic mixture to glaze ham or as a finishing flavourful gloss brushed onto duck, chicken, lamb, pork, beef, venison or freshly cooked salmon. Add a spoonful of orange marmalade for a fruitier finish on pork, duck or ham. (And don’t forget this combo when you want to make French toast, pancakes or waffles).

5. Vanilla aïoli or vanilla mayonnaise:

Add ½ a teaspoon of vanilla to ½ a cup of your favourite aïoli or mayo. If you’re a foodie who likes to make your own, add ½ to one teaspoon of vanilla paste for every egg yolk. Vanilla aïoli is especially good with smoked salmon and freshly grilled seafood such as scallops, prawns, calamari and crayfish. Use the mayo in seafood salads, coleslaw, waldorf or with smoked chicken.

6. Vanilla melted butter:

For a buttery finish with woody vanilla notes, simply melt some butter in a saucepan with a spoonful of vanilla paste. Brush or drizzle onto boiled vegetables, poached or grilled meats or fish, poached egg or cheese omelette, or mix through freshly cooked pasta noodles with a scattering of herbs.

7. Vanilla beurre blanc:

Magnificent with fish (especially steamed or poached) and shellfish as well as boiled, steamed or microwaved vegetables. Combine 1 cup of dry white wine, ¼ cup white wine vinegar, 1 tablespoon, minced shallots and 1 teaspoon vanilla paste in a saucepan. Simmer until reduced to about 2 tablespoons. Over very gentle heat, whisk in 2 tablespoons of cream and then gradually whisk in 250 grams of cubed unsalted butter. Season, strain and keep warm over a pot of hot water.

8. Vanilla feta dip:

Mix 150 grams of soft feta with a 125 gram pottle of sour cream, 1 teaspoon of Queen vanilla bean paste and 2 tablespoons of one of the following: finely diced sundried tomatoes or roasted red capsicum or chopped toasted pistachios or hazelnuts or fresh herbs. Serve with your dippers of choice: toasted pita, slices of baguette, vegetable crudités, chips…

9. Vanilla Hollandaise:

Give Eggs Benny or grilled asparagus an extra pizzazz. In a small saucepan, heat a twist of freshly ground pepper, 1 teaspoon vanilla paste, 2 tablespoons of white vinegar and 1 tablespoon of cold water until about 1 tablespoon of liquid remains. Tip into a blender or food processor with 2 egg yolks and whizz until thick and creamy. With the blender running, add as a thin steady stream, 170 grams of warm, melted clarified butter to make the sauce. Finish with 1 tablespoon of lemon juice and if it needs thinning, add a drop or two of warm water.

10. Vanilla-lemon or lime vinaigrette:

Add a spoonful to lemon vinaigrette or make your own by whisking ½ teaspoon vanilla paste with 1 tablespoon of lemon (or lime) juice, salt and pepper, a pinch of sugar, and 3 tablespoons extra virgin olive oil. Use on leafy salads , tropical fruits or drizzle over freshly roasted or steamed vegetables.

Lastly, don’t forget a few of our favourite savoury recipes over in our Savoury Recipe Collection: