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Tuesday, March 24

MJ mayo

Active: 25 minutes
Oil, soybean
1 cup
Cannabis shake
½ ounce
Egg yolks, room temperature
2 large
Lemon juice
1 teaspoon
Salt
Pinch
Vinegar, white
1 teaspoon
Mustard, Dijon, room temperature
½ teaspoon
  1. In a double boiler, combine the oil and shake. 
  2. Heat over low until the cannabis smell is pronounced but not nutty or burnt; let cool. 
  3. Remove and strain the herb, squeezing the weed in a metal strainer against the meed with the back of a wooden spoon to wring out every drop of oil. 
  4. In a small metal bowl, use an immersion blender or whisk to throughly blend the egg yolks, lemon juice, salt, vinegar, and mustard. 
  5. Using a ½-teaspoon measure, very slowly add the infused oil, a few drops at a time, while constantly blending on low or whisking until the mayo is thick and starting to form ribbons. (If it’s too thick, you can add room-temperature water in tiny increments. If you mixture “breaks,” it can be repaired by whisking some more room-temperature egg yolks into the “broken” mixture.) 
  6. Cover and chill; it’ll keep in the refrigerator for 4 to 5 days. 
Recipe from Ashley Boudreaux published by High Times.

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