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Tweak a Recipe

Starting from Garlic Aioli, One Spoon at a Time by Baked Elf Chef. Swap an ingredient or change a step — your variation publishes as its own recipe, listed under the original, and lands in your recipe box. Only after a different dose? Set it on the recipe's page instead.

Your variation's dose

The original is 3.7 mg per tablespoon (60 mg across 16). Pick a dose per tablespoon: the batch total and every dose figure in the recipe below follow it. The serving count stays at 16 unless you change it below.

Custommg

3.7 mg/ tablespoonsame as the original · 60 mg in the batch

✓ Corrected 1 dose figure that didn't match the original's own numbers: 60 mg across 16 is 3.7 mg per tablespoon.

So far this is Garlic Aioli, One Spoon at a Time unchanged, which isn't a new recipe. For a dose of your own, set it on the recipe's page — it restates the recipe and its label and saves to your box. To publish a variation, change an ingredient or a step below.

A variation of Garlic Aioli, One Spoon at a Time by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- 2 small garlic cloves
- 1 tsp lemon juice, plus more to finish
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 120 ml / ½ cup mild extra-virgin olive oil
- 60 ml / ¼ cup neutral oil (sunflower, grapeseed or vegetable)
- Fine salt and freshly ground black pepper
- Cannabis tincture totalling 60 mg THC — about 6 ml (1¼ tsp) of a 10 mg/ml tincture

Steps:
1. Grate the garlic on a microplane, or mince and mash it to a paste with the flat of a knife.
2. Put the garlic, lemon juice and ¼ tsp salt into a food processor and leave it for 5 minutes to take the raw edge off.
3. Add the whole egg and the extra yolk. Pulse until pale and frothy.
4. Combine both oils in a jug. With the processor running, add the oil a few drops at a time until roughly a quarter of it is in — rushing this is the one thing that breaks the sauce. Once it visibly thickens, move up to a very thin steady stream until all the oil is in.
5. With the motor still running, add the tincture in a thin trickle and let it run another 15 seconds. Going in slowly keeps the emulsion intact; dumping it in can loosen the sauce. Scrape the sides and bottom of the bowl with a spatula and pulse twice more so nothing rich sits unmixed at the base.
6. Taste and adjust with a pinch more salt and a squeeze of lemon. Finished aioli is looser than jarred mayonnaise — that's correct.
7. Scrape every bit into a 250 ml jar, lid it, and refrigerate up to about a week. Stir before each use and portion with a measuring spoon.
8. Label the jar: Garlic Aioli · 60 mg THC total · 3.7 mg per tablespoon · 16 tablespoons · made [date] · 21+ only.

ILLUSTRATION

Your variation wears the original's illustration unless its ingredients change the plate — then it gets one of its own. A photo of your own bake, once approved, replaces either.

Dose math, live

60 mg ÷ 16=3.7 mg/ tablespoon

Gentle and social. Nice.

Before you publish

✓ Dose chip — 3.7 mg per tablespoon

✓ A step telling people to label the finished food with its dose

Educational, not medical — no health claims.

21+ audience. Start low, go slow.