3.7 mg/ tablespoonWeekend project

Garlic Aioli, One Spoon at a Time

Name: Garlic Aioli, One Spoon at a Time
Yield: 16 servings
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

Baked Elf Chef
House Kitchen

Adapted from The Best Garlic Aioli Recipe (Inspired Taste — Adam and Joanne Gallagher) — rewritten with the infusion and dose worked in.

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Your dose · per tablespoon

Written at 3.7 mg per tablespoon. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Othermg

Ingredients · 16 tablespoons · 60 mg total

2 small garlic cloves1 tsp lemon juice, plus more to finish1 large egg, at room temperature1 large egg yolk, at room temperature120 ml / ½ cup mild extra-virgin olive oil60 ml / ¼ cup neutral oil (sunflower, grapeseed or vegetable)Fine salt and freshly ground black pepperCannabis tincture totalling 60 mg THC — about 6 ml (1¼ tsp) of a 10 mg/ml tincture

Tweak This Recipe

Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.

ILLUSTRATION

Steps

Grate the garlic on a microplane, or mince and mash it to a paste with the flat of a knife.
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.
Add the whole egg and the extra yolk. Pulse until pale and frothy.
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.
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.
Taste and adjust with a pinch more salt and a squeeze of lemon. Finished aioli is looser than jarred mayonnaise — that's correct.
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.
Label the jar: Garlic Aioli · 60 mg THC total · 5 mg per tablespoon · 16 tablespoons · made [date] · 21+ only.