Whipping up a batch of homemade canna-mayonnaise is a useful skill to work on. This is an easy-to-make condiment that will keep for about 5-6 days covered in the fridge.
You can use vinegar instead of lemon juice in this mayonnaise recipe and vary the spices to suit your taste. Maybe a little garlic or even a pinch of wasabi paste or powder. Be creative and have fun!
The strain that I used for the canna-olive oil is Black Dahlia. It’s an indica-leaning hybrid that is kind of hard to find. It works magic on my aches and pains and I sleep like a baby when I indulge. I love how this weed smells, kind of sweet and woody and I wish I could get it all the time. It’s a great nighttime weed.
How do you consume your cannabis? Vapes, papers, glass gear from Pax Ploom, O.penVape, Herbalizer, Raw, Sasquatch Glass, Timberado and more. Want your gear reviewed? Send us an email: firstname.lastname@example.org.
Makes about 1½ cups mayo
1 large egg
1-2 tablespoons Dijon mustard, any type
1 whole lemon, juiced
¼ teaspoon salt
1⁄8 teaspoon cayenne pepper
1¼ cup olive oil*
1. In a food processor, place the egg, mustard, lemon juice, salt and cayenne pepper. Process until smooth.
2. Slowly drizzle in the canna- and regular oil; the mixture will thicken as the oil is incorporated. Taste for salt and pepper.
*-For the olive oil you will need to use a mixture of canna-oil and regular. I suggest using between ¼ and ½ cup canna-oil for your first batch, that should be plenty for a magical marijuana mayonnaise experience. Enjoy