Technical guide
| Ingredients | Ugandan vanilla bean |
|---|---|
| Origin | Ouganda |
| Net weight | 2 vanilla beans (6 g) |
| Storage / Use | Sealed in its glass tube, in a cool, dark, dry place. |
| Price incl. tax | €14.45 |
Leathery flavor notes. Use to season fish and meat sauces, and pot-au-feu (in red wine sauce).
The words of Olivier Roellinger
We reserve our most masculine vanilla bean for savory dishes. With its bouquet of new leather, single malt scotch, and juniper, the flavor is reminiscent of the woody, vanilla-like taste that wine takes on when it has been aged in young oak.
I use Ugandan vanilla beans to flavor fish and meat sauces. A half-centimeter (1/4 inch) piece of this vanilla bean added to a shellfish sauce, a boeuf bourgignon stew, or a red wine sauce will round out the flavors and add depth.
This hint of vanilla acts the same way a base scent does in a fine perfume and creates a foundation for other flavors. Try adding a tiny piece to a blanquette de veau (veal stew) or a ¼-inch piece to a pot-au-feu (pot roast). In a world filled with vanilla princesses, Ugandan vanilla beans are the tomboys of the bunch.
I use Ugandan vanilla beans to flavor fish and meat sauces. A half-centimeter (1/4 inch) piece of this vanilla bean added to a shellfish sauce, a boeuf bourgignon stew, or a red wine sauce will round out the flavors and add depth.
This hint of vanilla acts the same way a base scent does in a fine perfume and creates a foundation for other flavors. Try adding a tiny piece to a blanquette de veau (veal stew) or a ¼-inch piece to a pot-au-feu (pot roast). In a world filled with vanilla princesses, Ugandan vanilla beans are the tomboys of the bunch.