Ditch the store-bought stuff and dive into the chill vibes of making your own infused mayo at home. This homemade magic is all about keeping it real and easy. Crack open some room-temp eggs, throw in a dash of Dijon for extra zing, and whisk in a pool of infused oil until it transforms into this creamy dream. A little white wine vinegar keeps it classy, and if you're feeling fancy, squeeze in some lemon juice for that fresh kick. It's like a DIY flavor explosion that turns any sandwich or snack into a homemade masterpiece. DIY cannabis mayo, because you're the boss of your condiments.
Dosage:
We used 112.5mgs of THC in this mayonnaise and made just over a cup of mayo. There are 16 tablespoons in a cup giving each tablespoon of our mayonnaise approx. 7mgs of THC. Ingredients:
1 egg yolk, at room temperature
1 tablespoon Dijon mustard
1 cup vegetable oil
1 ½ tablespoons THC infused vegetable oil (75mgs THC/tbsp.)
1 tablespoon white wine vinegar or apple cider vinegar
Salt, to taste
Optional: Lemon juice, for added flavor
Instructions:
Step 1:
Prepare Ingredients: Make sure the egg yolk is at room temperature. Cold eggs can cause the mayo to separate. Measure out the mustard, oil, and vinegar.
Step 2:
In a bowl, whisk together the egg yolk and Dijon mustard until well combined.
Begin adding the oil very slowly to the egg yolk mixture while continuously whisking. Start with just a few drops at a time and gradually increase to a very thin stream as the mixture thickens. This process is crucial for emulsifying the mayo.
Whisk continuously until the mixture thickens and becomes creamy. If the mayo is too thick, you can add a few drops of vinegar or lemon juice to adjust the consistency.
Once the mayo has reached the desired thickness, whisk in the vinegar. Add salt to taste and adjust the acidity with more vinegar.
Step 3:
For added flavor, you can squeeze in some fresh lemon juice to taste.
Step 4.
Store: Transfer the homemade mayo to a jar with a lid. Store it in the refrigerator for up to a week. OR vacuum seal into portions.
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