Kitchen Toke’s Smoky Medicated Aioli

by Derek Simcik

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.



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