How to Whip Up Some Bomb-A$$ Weed Mayo at Home

How to whip up some bomb-ass weed mayo at home

Yo, what’s good? It’s your boy Dan here to teach you how to make some bomb-a$$ cannabis-infused mayonnaise. You already know that smoking makes you mad hungry, so why not take it up a notch and make some dank mayo to slather on your sandwich? Trust me, this recipe is fire and will have you coming back for more.

First things first, you gotta make some canna-oil. If you already have some or don’t wanna make it yourself, skip ahead to the next section (Canna-Mayonnaise). But if you wanna do it right and make sure your mayo is extra potent, keep reading.

To start off, you gotta decarboxylate your weed. Don’t worry, it sounds fancy but it’s really simple. Just break up your buds with your hands (you can use a grinder too if you feel like it) and pop ‘em in the oven at 110°C for 40 minutes. This process activates the cannabinoids in your weed and makes it more potent.

Now that your weed is ready, let’s get to the good stuff. You’ll need:

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– Decarboxylated cannabis strain of your choice

– Cooking oil of your choice

– Strainer

– Double-boiler

Mix together a ratio of about 1:2 weed to oil. Feel free to adjust this based on your preferences. For this recipe, we’ll use 1¼ cup of canna-oil.

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Heat up the weed and oil together in a double-boiler on low heat for 3-5 hours. This allows the cannabinoids to activate without burning them and destroying the good stuff. Make sure your weed is already decarboxylated for maximum potency.

Once the oil is done cooking, strain it through a strainer and store it properly. Toss out the leftover plant matter – it’s served its purpose.

Now that you got your canna-oil ready, let’s move on to making the actual mayo.

This recipe makes about 1½ cups of mayo – enough to satisfy your cravings without going overboard. Here’s what you’ll need:

– 1 large egg

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– 1-2 tablespoons Dijon mustard

– 1 whole lemon, juiced

– ¼ teaspoon salt

– 1⁄8 teaspoon cayenne pepper

– 1¼ cup canna-oil

– Food processor

Throw the egg, mustard, lemon juice, salt, and cayenne pepper into a food processor. Adjust the seasoning to your liking – remember, this is all about personal preference.

With the food processor running on low speed, slowly drizzle in the canna-oil until it forms an emulsion with the other ingredients. You want it to mix smoothly and evenly throughout.

Congrats – you just made some dank-a$$ cannabis-infused mayonnaise! Slather it on a sandwich or use it as a dip – whatever floats your boat. Just be warned – this shit is delicious and highly addictive.

Remember, when using cannabis cooking oil, avoid heat above 110℃ to preserve potency. Enjoy responsibly and stay lifted!

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