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3.7 mg/ tablespoonEasy

Cold-Whisk Garlic Aioli, 5 mg a Spoon

Baked Elf Chef
House Kitchen
Adapted from Garlic Aioli Recipe (4 Ingredients) (The Kitchn (Kitchn recipe team)) — rewritten with the infusion and dose worked in.
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Ingredients · 16 tablespoons · 60 mg total

5 cloves garlic, finely grated or pressed2 tbsp fresh lemon juice, plus more to taste¾ tsp Dijon mustard200 ml (¾ cup plus 2 tbsp) mayonnaise, plus a little extra to top up the volumeFine salt, to taste60 mg THC tincture (3 ml of a 20 mg/ml tincture — recalculate for yours)
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Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Cold-Whisk Garlic Aioli, 5 mg a SpoonILLUSTRATION

Steps

  1. Stir the grated garlic, 1 tbsp of the lemon juice and the Dijon together in a bowl and walk away for 15 minutes. The garlic mellows and the flavour spreads.
  2. Whisk in the mayonnaise until the aioli is smooth and uniform.
  3. Taste and season with salt and the remaining lemon juice as needed — do your tasting now, before the dose goes in.
  4. Scrape the aioli into a measuring cup: you want exactly 240 ml / 1 cup. Whisk in extra mayonnaise a teaspoon at a time to reach the line. Equal volume is what makes the per-spoon number true.
  5. Whisk in the 60 mg of tincture for a full 30 seconds, dragging the whisk through the bottom and sides so nothing sits in a pocket. Everything stays cold — no warming, no cooking.
  6. Spoon into a clean 250 ml jar, press out air pockets, seal and refrigerate. Keeps about a week; stir before each use.
  7. Label the jar: Garlic Aioli · 60 mg THC total · 5 mg per tablespoon · 16 tablespoons · made [date] · 21+. Serve it with a measuring spoon, and don't let anyone dunk fries straight from the jar.
  8. 21+ only. Sandwiches disappear fast — measure the spoon, start low, go slow.