Vanilla Extract

An alcoholic concentrated solution of vanillin (often with added sugar). Because alcohol is extremely volatile, the thermodynamics of vanilla extract is clear-cut: added to a boiling preparation or baked at high temperature, the alcohol evaporates, carrying away the aromatic subtleties. It is used almost exclusively as a finish, added off the heat or in cold mixtures (Chantilly cream, mousses, icings) to guarantee the total integrity of the flavor.