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