Canna Mayonnaise
Rate this Recipe
Give us your honest opinion!
Servings: Tablespoons
Calories: 1985kcal
Print Recipe
Add to Recipe Box
Ingredients
- 1 Cup Olive Oil Light Flavor
- a Portion Size of Cannabis Infused Olive Oil per potency preference
- 1 TBS Mustard Dijon or other flavor of your choice
- 1 TBS Red Wine Vinegar Can substitute with White Wine Vinegar
- 1/4 tsp salt
- 1 tsp Lemon Juice
- 1 Whole Egg Room Temperature
Instructions
- Use the smaller bowl of your food processor unless you are doubling or tripling this batch. If there is too much space between the bowl and the blade, the space will prevent the mixture to emulsify correctly.
- Combine your non-infused olive oil with your canna infused olive oil into one measuring cup. Your non-infused and infused oil should equal 1 cup.
- Add whole egg (yolk and egg white) in food processor. Blend egg for 20 to 30 seconds.
- Scrape the inside of the food processor, removing egg from sides of the bowl of the food processor.
- Add salt, vinegar and mustard to to the food processor bowl. Blend again for another 20 to 30 seconds.
- Scrape the inside of the food processor, removing egg from sides of the bowl of the food processor.
- Turn the food processor back on and, using a food dropper, add drops of olive oil until ¼ of the oil has been incorporated.
- Once incorporated, slowly pour, in a thin stream, the remaining ¾ cup of olive oil into the food processor mayo mixture while the food processor is actively blending the mixture.
- After all oil has been incorporated, add lemon juice in a thin stream while the food processor is blending.
- Stop the food processor and scrape the sides and bottom of the bowl. Then process for 10 more seconds.
- Taste the mayo and add salt or pepper to taste.
- Place the mayo in an air tight container or mason jar. Label the Mayonnaise with potency strength per TBS or tsp servings.
- Mayo should stay good in the fridge for approximately 2 weeks.
Betsy's Infusion Notes:
Canna Infused Oil is the method used to create this staple ingredient. If you wish to use a lighter oil, you can infuse a multitude of oils using the same method for the olive oil infusions. Other lighter oils that can be considered are canola oil, grapeseed oil or safflower oil.
Infused Mayonnaise can be:
- Slathered on the perfect burger.
- Used in deviled egg recipes.
- Used for potato or macaroni salad recipes.
- Any recipe mixture that calls for mayo.
- Used as a base for sauces.
- Anything else you use mayo for in recipes!
My Personal Notes for this Recipe
Nutrition
Calories: 1985kcal | Carbohydrates: 2g | Protein: 6g | Fat: 221g | Saturated Fat: 31g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 160g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 814mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg
