Infused Aioli

Infused Za’atar Aioli

• 1 large pasteurized egg
• 2 cloves garlic, grated
• 2 teaspoons dried thyme
• 2 teaspoons toasted sesame seeds
• Juice of ½ to 1 whole lime
• 1½ teaspoons kosher salt
• 1 teaspoon ground sumac
• ½ teaspoon ground grains of paradise
• ½ cup corn oil
• ¼ cup olive oil
• ¼ cup canna oil

In a food processor, pulse egg yolk, garlic, thyme, sesame seeds, lime juice, salt, sumac, salt, grains of paradise and lime juice. With motor running, add oils in a steady, thin stream to emulsify, stir in canna oil and correct seasonings. Makes about 1¼ cups aioli, each tablespoon about 9 mg THC based on a 20 percent strain.

Recipe by Derek Simcik