Cannabis-infused Mayonnaise

Servings: 12


  • 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.
  4. ​Using a ½ teaspoon measure, very slowly add the infused oil to the small metal bowl, 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.
  5. ​Cover and chill; it’ll keep in the refrigerator for 4 to 5 days.

Original recipe from:
Boudreaux, Ashley. The Official High Times Cannabis Cookbook. Red Eyed Deviled Eggs.

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