Elevate your favorite sandwiches and salads with this savory CannaMayo. Whether you are whipping up a medicated egg salad sandwich or the ultimate infused BLT, this recipe is a versatile staple for any stoner chef’s fridge.
Pro-Tip: Using a blender instead of a whisk will significantly cut down your prep time and result in an even creamier texture.
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Prep Time: 10 minutes
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Yield: 3/4 cup
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Skill Level: Easy
Important Safety Note
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Salmonella Warning: Raw egg yolks carry a risk of salmonella. If you or your guests have compromised immune systems or are otherwise susceptible, please use pasteurized liquid egg yolks or a store-bought vegan mayo base instead of raw eggs.
FoodSafety.gov
Ingredients
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3 Egg yolks (pasteurized recommended)
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1/2 cup Sunflower oil (or your preferred neutral cooking oil)
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1/4 cup Cannaoil
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1/2 tsp Dijon mustard
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1 tsp Garlic, minced
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1 tsp Lemon juice
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1 tsp White wine vinegar
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Pinch Salt & pepper
Step-by-Step Directions
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Prep the Base: In your blender (or a mixing bowl if using a whisk), process the egg yolks for about 3 minutes until the mixture becomes pale and foamy.
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Mix the Infusion: In a separate small bowl, combine the sunflower oil, cannaoil, Dijon mustard, minced garlic, lemon juice, white wine vinegar, salt, and pepper.
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Emulsify: With the blender running on low, very slowly drizzle the oil mixture into the egg yolks. Continue until the mayonnaise thickens and emulsifies into a smooth, creamy consistency.
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Store: Transfer your finished CannaMayo to an airtight glass container and refrigerate immediately.
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