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5 mg/ tablespoonWeekend project

The One-Tablespoon Garlic Aioli

Baked Elf Chef
House Kitchen
Adapted from Garlic Aioli (Budget Bytes — Jennie Alley) — rewritten with the infusion and dose worked in.
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Your dose · per tablespoon

Written at 5 mg per tablespoon. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 16 tablespoons · 80 mg total

1 large egg, at room temperature (use a pasteurized egg if you prefer, since nothing gets cooked)2 tsp Dijon mustard¼ tsp salt, plus more to taste2 garlic cloves, peeled and grated on a microplaneScant 1 cup neutral oil (vegetable, canola or grapeseed)1 tsp fresh lemon juice1 tsp honeyTHC tincture totalling 80 mg THC (about 2 ml of a 40 mg/ml tincture — check your bottle)
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of The One-Tablespoon Garlic AioliILLUSTRATION

Steps

  1. Let the egg come fully to room temperature — a cold egg is the usual reason an aioli breaks.
  2. Crack the egg into a food processor and run it about 20 seconds, until the yolk and white are completely broken down and the mixture looks smooth and a little foamy.
  3. Add the Dijon, salt and grated garlic. Blend another 20–30 seconds so the garlic disappears into the base instead of leaving flecks.
  4. With the motor running, add the oil in the thinnest steady thread you can manage. Take your time — fast oil is broken aioli. As it goes in, the sauce should turn pale, thick and glossy. Keep blending about 30 seconds after the last of the oil.
  5. Add the lemon juice and honey and pulse briefly, just to combine. Taste and adjust the salt or lemon.
  6. Scrape the aioli into a liquid measuring cup; it should sit a touch below the 240 ml / 1 cup mark. Measure your 80 mg of tincture over the top and fold it through with a spatula for a full minute — down the sides, across the bottom, turning the sauce over itself — until the colour and sheen are completely even.
  7. Spoon into a clean 250 ml jar, press out any air pockets, seal and chill at least 30 minutes; the garlic sharpens up nicely and the sauce firms slightly. Keep refrigerated and use within 4 days.
  8. Serve with a measuring spoon, one level tablespoon per portion, and stir the jar before each use.
  9. Label the jar: The One-Tablespoon Garlic Aioli · 80 mg THC total · 5 mg per tablespoon · 16 tablespoons · made [date] · 21+ only.