Chef BoyarWEED
Member
Years ago I had my first edible in the form of a cheese sandwich grilled in cannabutter, since then I am constantly seeking new ways to improve my therapeutic sandwiches. One of the bad things about cooking with cannabutter or canna-oil is even after you initially make it, cooking with it creates suspicious smells.
With that in mind I created this easy no cook recipe for use with canna-oil or cannabutter (while the latter will create more of a ABV hollandaise sauce than mayo)
Ingredients:
1 large egg yolk, pasteurized if available
1/2 tsp salt
1 tsp water
2 tsp fresh lemon juice
1 cup canna-oil
1 Combine yolk, salt, water, and lemon juice in a large mixing bowl
2 Place mixing bowl on damp dish towel for stability (you have a lot of whisking to do)
3 Begin to beat the mixture with a wire whisk.
4 Slowly drizzle in the canna-oil while whisking vigorously
5 Once an emulsion is formed drizzle the oil in more quickly.
The end product should be creamy and cling to your whisk, if it is runny than it is broken. Simply transfer it back to a measuring cup, add a tsp of water and perhaps a little yolk to the mixing bowl and repeat steps 3 and 4
Keep in the fridge up to a week, use as you would regular mayo. enjoy
With that in mind I created this easy no cook recipe for use with canna-oil or cannabutter (while the latter will create more of a ABV hollandaise sauce than mayo)
Ingredients:
1 large egg yolk, pasteurized if available
1/2 tsp salt
1 tsp water
2 tsp fresh lemon juice
1 cup canna-oil
1 Combine yolk, salt, water, and lemon juice in a large mixing bowl
2 Place mixing bowl on damp dish towel for stability (you have a lot of whisking to do)
3 Begin to beat the mixture with a wire whisk.
4 Slowly drizzle in the canna-oil while whisking vigorously
5 Once an emulsion is formed drizzle the oil in more quickly.
The end product should be creamy and cling to your whisk, if it is runny than it is broken. Simply transfer it back to a measuring cup, add a tsp of water and perhaps a little yolk to the mixing bowl and repeat steps 3 and 4
Keep in the fridge up to a week, use as you would regular mayo. enjoy
