Mayo, one of the French “mother sauces,” originated around 1756 and provides the base for aioli, remoulade, and a host of other dishes beloved by High Times house chef Ashley Boudreaux. This emulsified sauce requires about ten minutes of continuous whisking to properly combine the ingredients, so be patient and add the oil very slowly, literally drop by drop, lest the sauce “break” and fail to emulsify. You can also use a food processor, adding the oil drop by drop through the feeder tube while the processor is running; however, the texture of the mayo is usually lighter when whisked by hand. Be sure to give this recipe a run-through once without the ganja, just to get the feel for proper oil-yolk emulsification, because if the mayo “breaks” with the ganja in it—well, that could be a financial bite. Also, since the eggs in this recipe are not cooked, be sure to get organic, local, farm-fresh eggs, and if such eggs are unavailable, use pasteurized eggs to avoid any risk of salmonella. (If you have a compromised immune system, you should use pasteurized eggs or avoid homemade mayo altogether.)
STONES 12 TO 14
1 cup soybean oil
½ ounce ganja shake
2 large egg yolks
1 teaspoon fresh lemon juice
Pinch of salt
1 teaspoon white vinegar
½ teaspoon Dijon mustard
1. In a double boiler, combine the oil and ganja. Heat over low until the ganja smell is pronounced but not nutty or burnt. (The oil should have an earthy green tint to it.) Let cool.
2. Remove and strain the herb, squeezing the weed in a metal strainer against the mesh with the back of a spoon to wring out every drop of oil. Make sure that all your ingredients have been brought to room temperature—this is crucial!
3. In a small metal bowl, use an immersion blender or whisk to thoroughly blend the egg yolks, lemon juice, salt, vinegar, and mustard (this can also be done in a food processor or blender). Using a ½ teaspoon measure, very slowly add the infused oil, a few drops at a time, while constantly blending on low or whisking until the mayo is thick and starting to form ribbons. (If it’s too thick, you can add room-temperature water in tiny increments.) If your mixture “breaks,” it can be repaired by whisking some more room-temperature egg yolks in a separate bowl, then slowly whisking those yolks into the “broken” mayo mixture. If that doesn’t do it, add a few drops of hot water. Cover and chill; it’ll keep in the refrigerator for 4 to 5 days.