Vanilla - the Secret Ingredient

The vanilla bean (a pod, really) is definitely one of those flavourings that speak to all the senses. It intrigues the nose and tastebuds, is included in many perfumes, it is exciting, tantalizing, sultry. Simply sensual. And orchids are my favourite flower anyway.

And it is often the secret ingredient in fine foods. Vanilla lifts when used in savoury dishes, deepens and intensifies chocolate, gives coffee another dimension and is the base flavour used in almost all bakery goods.

The first time I had a memorable moment was unexpectedly in a delicate sauce for a fish and seafood dish in Belgium. Since then, I've been pleasantly surprised with its subtle presence in a sauce with pork filet or even a beef stew with the most exquisite sauce that also had cognac in it or Lobster with a vanilla beurre blanc sauce. Food for the god(esses).

My own versatile Vanomon Sauce is one I use sometimes in one variation or another and it always intrigues my newer guests. Little do they know I really am incorporating it for me, I love it!

I've also written an article at the Epicurean Digest here on vanilla.

But the bean is difficult to find here where I live in Spain. And quality is always a problem. I am happy to share with you an excellent source for the finest quality, truly gourmet vanilla products from Madagascar. They have an amazing array - this is a must visit site: The Vanilla Shop. Enjoy!