Recipes
Photo by Eva Kolenko
Smoky Aioli
- 1 large pasteurized egg yolk
- 1 shallot, grated
- 1 tablespoon pimenton
- 1 garlic clove, grated
- 1¼ teaspoons kosher salt
- 1 teaspoon lemon juice, freshly squeezed
- ½ cup olive oil
- ¼ cup corn oil
- ¼ cup canna oil
In food processor, pulse yolks, shallot, pimenton, garlic, salt and lemon 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 Chef Derek Simcik