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Special Equipment: bowl, whisk
Vinaigrette is a versatile sauce that’s easy to make and can be drizzled on a wide variety of dishes. If you like regular vinaigrette on salads, grains, meats or veggies, you’ll love infusing the sauce with a boost of cannabinoids. Create an infused coleslaw, add a cannabis boost to your ancient grains, or combine the power of cannabis and plants with roasted veggies.
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Why make edibles?
Sure, you can buy vinaigrette in the store and roll a joint after dinner is done – but why not combine the two?
Making edibles gives your lungs a break and lets you unleash your creative culinary skills. For people who don’t smoke for medical or personal reasons, edibles are a discreet delivery method that you can dose practically anywhere. Edibles also deliver a different type of high; a long-lasting, full body sensation that can be very different from hitting a bong.
Tips for using edibles
When it comes to edibles, the golden rule is to start low and go slow.
Start with a low dose of a new edible, particularly when it’s homemade. Edibles can take up to 90 minutes to kick in and over three hours for the high to peak, so it’s important to be patient and not overdo it – you don’t want to green out. You can adjust the dosage the next time if you didn’t have enough to deliver the results you wanted.
Always store your edibles out of the reach of children and pets, and label your edibles clearly. Edibles are discreet, which can work against you if you take more than intended without realizing it. Keeping your edibles clearly labeled ensures that you (and anyone else who tries it) are an informed consumer.
How to make cannabis oil
Infused cannabis oil is the basis of many great edible recipes. You can use any oil you have on hand, though most recipes call for coconut, MCT, or olive oil.
Cannaoil is something you can make in advance when you have a few hours and keep on hand to quickly whip up edibles when the mood strikes. Though it takes some time, it’s straightforward to infuse oil and it keeps well in storage so you can make a big batch and return to it as needed.
The importance of decarboxylation
Another big mistake people make when it comes to edibles is skipping decarboxylation.
When you roll a joint, your lighter takes care of the decarb process for you, changing acidic cannabinoids into their neutral forms to deliver the expected experience. But with edibles, you have to decarb the cannabis before turning it into oil or butter. Decarbing your cannabis adds time to the process, but it’s time well-spent to make a potent and delicious edible.
If you want to save time, you can invest in a decarb machine to do the hard work for you.
Ingredients
- 0.25 cup
Dijon mustard
- 3 tbsp
coconut or apple cider vinegar
- 1 tbsp
Tamari or soy sauce
- 1 tsp
freshly ground black pepper
- 1
clove garlic, minced
- 0.50 tsp
cannabis oil
- 0.33 cup
olive oil
- 60 ml
Dijon mustard
- 45 ml
coconut or apple cider vinegar
- 15 ml
Tamari or soy sauce
- 5 ml
freshly ground black pepper
- 1
clove garlic, minced
- 2.5 ml
cannabis oil
- 75 ml
olive oil
Instructions
- In a mixing bowl combine mustard, vinegar, tamari, pepper, garlic and cannabis oil and, using a whisk, combine until smooth. Slowly add olive oil while whisking until fully incorporated and mixture is emulsified (see tips).
- Serve immediately or transfer to an airtight container and refrigerate for up to two weeks.
Chef Jordan’s tips
While most recipes call for a blender to make the emulsification process easier, high speed blending is not necessary in this recipe as the mustard serves as a natural emulsifier.
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