How to Make Cannabis Mayonnaise

One key ingredient to amazing edibles we keep talking about is cannabis mayonnaise, cannamayo, cannaise, or, in some circles, Zolonnaise. All you need to make it is cannabis infused canola oil and a few staples you probably already have.

Infuse Your Mayo

Whether it’s time for your medical marijuana or you’re cooking for friends in a recreational state, having a medicated condiment on hand saves you lots of time and effort. The addition of cannabis mayonnaise instantly medicates any meal, dessert, or snack.

In the culinary universe, condiments are a necessity anyway—so why mayonnaise if we’re infusing?

Mayonnaise is made with egg yolks and oil, plus a little vinegar, lemon juice, and mustard. Those egg yolks mean it’s full of lecithin and proteins, plus fat, alongside the heart healthy fat you’ll be adding with your infused oil. The vinegar and lemon juice element may help baked goods rise, and of course the mayonnaise adds fat, moisture, and structure.

In short, mayonnaise can be used as is, to replace eggs in baked goods, as a base for other dressings, dips, and sauces, to tenderize meat, and more. Mayonnaise lends notes of texture and flavor that are out of reach for other condiments, frankly. From dips for crispy fries in Belgium to being swirled over okonomiyaki in Japan, to getting slathered on sandwiches all over the US, mayonnaise is well-loved the world over.

And more than all of that: mayonnaise is structured to carry and deliver cannabinoids. Tetrahydrocannabinol or THC, the psychoactive compound that makes cannabis so famous, binds with fats. This is also true for other cannabinoids such as cannabidiol or CBD. Mayonnaise is a great way to deliver these cannabinoids because this creamy condiment is mostly fat.

And it’s easier than you think—both to add cannabis and to make your mayonnaise in the first place. Bonus: when you taste it, you won’t want the jar anymore.

What to Do With Your Cannabis Mayonnaise

Most of your classic condiments and toppings that you might choose to infuse with cannabis leave you a little restricted—both in how well they carry their cannabinoids and in how easily you can use them. Sure, there are those people who dump hot sauce or ketchup on everything, but for the rest of us that doesn’t work.

That’s what sets cannabis mayonnaise apart, and makes it one of the best staple condiments for making your own marijuana edibles at home. Think of all the times you need to reach for that jar of mayo for a typical meal, from dips, burgers and sandwiches, tuna and other salads, appetizers like deviled eggs, and so on.

But that’s not all—you can make use of high quality homemade mayonnaise in all kinds of other ways, too. Most cakes are tastier, lighter, and more moist if you add mayonnaise. A grilled cheese or similar sandwich is excellent with mayo on the bread instead of butter. And if you’ve never had tall, fluffy, unbelievably light Japanese pancakes, check them out with your infused mayonnaise to add more volume and soft, pillowy structure.

So although it’s hard to imagine that homemade mayonnaise can be topped, with the help of cannabinoids, it can. Cannabis mayonnaise will change how you think about boring old mayo for good.

CannaMayo Recipe

Note: You can use any kind of infused oil you have on hand, but oils with stronger flavors will impart their taste to your mayonnaise. Canola oil has a very neutral, light flavor and gives you a basic, neutral tasting mayonnaise. Made from a variety of rapeseed, canola oil’s saturated fat content is relatively low, and this vegetable oil has been known to reduce the risk of bone fractures, cardiovascular diseases, and type-2 diabetes.

A more traditional variety of mayonnaise from Spain would use olive oil, which would impart some flavor. Olive oil is rich in healthy monounsaturated fats and antioxidants, and acts as an anti-inflammatory. It may also protect against heart disease and help prevent strokes. Whichever you choose is a matter of taste!

Ingredients:

  • 2 large egg yolks
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1 cup infused cooking oil of your choice
  • salt and white pepper to taste

Method One (No Power Tools):

In a medium bowl, whisk together the egg yolks, mustard, lemon juice, and vinegar until frothy. Whip with a whisk constantly, and then slowly and steadily add in the oil a few drops at a time until mayonnaise starts to emulsify and thicken.

Once this process starts, continue to whisk quickly and add the oil a little more quickly, in a thin, steady stream, until totally incorporated and the mayonnaise is completely thick and emulsified.

Season to taste.

Method Two (Electric Hand Mixer):

In a medium bowl, place the egg yolks, mustard, lemon juice, and vinegar. Whip with an electric hand mixer until frothy.

Whipping constantly with the hand mixer, slowly and steadily add in the oil in a very thin stream, until totally incorporated and the mayonnaise is completely thick and emulsified.

Season to taste.

Method Three (Food Processor):

Place egg yolks, mustard, lemon juice, and vinegar in a food processor. Pulse until well combined. Keep motor running, and slowly and steadily add oil in a very thin stream, until totally incorporated and the mayonnaise is completely thick and emulsified.

Season to taste.

Disclaimer: Homemade mayonnaise like this is obviously made with raw eggs that are never cooked. Due to the possibility that Salmonella bacteria may be present, the United States Department of Agriculture (USDA) does not recommend eating raw or undercooked eggs. Many people make and safely eat mayonnaise anyway—but it’s worth noting that there’s a risk.

Some people avoid this risk by using coddled eggs to make homemade mayonnaise. Coddling eggs means gently cooking them in water just below the boiling point. The result is egg yolks that are still runny and soft yet are entirely safe to eat.

Final Thoughts on Cannabis Mayonnaise

This homemade cannabis mayonnaise is an absolute staple for your cannabis kitchen—and it really only takes a few minutes if you already have the infused cooking oil. If you still need your oil, check out our post on how to infuse your cooking oil here.

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