This infused mayonnaise is the Swiss Army of edible recipes. It’s so versatile you can use it in a number of different ways, and it keeps in your fridge for up to a week with ease. Add it directly to sandwiches, use it as the base for a dip, or apply it to bread before grilling for the ultimate grilled cheese.
Secret life pro tip? Trust us when we say the best way to make this is with citric acid. You can find it in most grocery store baking aisles. It adds a layer of acidity that cuts through herbal, earthy notes and makes this mayo really shine. Lemon juice works in a pinch as a substitute, too.
A quick note about egg yolks: the quality of the eggs you get will have drastic effects on flavor. Use organic, free range eggs for the tastiest results!
- 2 organic, free range egg yolks
- 1 tbsp Dijon mustard
- 2 tbsp finely minced garlic
- ⅛ tsp citric acid or 1 tsp lemon juice
- 1 tsp salt
- ¼ tsp sugar
- 15 tablespoons canola oil (avocado oil also works)
- 1 tablespoon LEVO-infused canola oil*
*We’re using 1 cup of oil total, so you can adjust the amount of infused oil depending on the desired potency. Here we used 1 tbsp of LEVO-infused oil that contains 10 mg of cannabinoids per ml, which yields ~150 mg total cannabinoids
for this recipe. You can use CBD, THC or even CBG infused oil.
To make your LEVO-infused oil (canola or avocado), first pack your LEVO herb pod with flower.
Set your Activate cycle and relax (remember, this is a dry cycle, no oil or butter should be added until you begin infusing!)
Fill the LEVO reservoir with the oil. If using canola oil, set it to 175-185°F for 2.5+ hours. For avocado oil, set your LEVO to 200°F for 2.5+ hours.
Relax! Once it's complete, dispense and set aside.
Finely mince garlic. Set aside.
Separate yolks from the whites.
Add garlic, egg yolks, mustard, salt, citric acid and sugar to a blender or the bowl of a stand mixer. You can also do this by hand if you have a whisk and a well-trained whisking arm.
Pulse/whip until mixture is combined.
Slowly begin to drizzle in oil a little at a time until combined.
Continue to drizzle oil until mixture thickens. If using lemon juice, add that here now.
If your mixture breaks (the oil separates and does not hold) stop pulsing. In a separate bowl, add 1 egg yolk and 1 tsp mustard. Slowly pour in mixture while whisking until whipped mayo texture returns.
Set aside and cover. Keep refrigerated and use within one week.
Yield: Approximately 1 and ½ cups of mayonnaise.