How To Make Dank THC-Infused Bearnaise Sauce
I don’t know about you, but whenever I get a steak at a fancy restaurant, there’s just something about it that tastes, well, sophisticated. It’s kind of hard to put my finger on why, but if I had to guess, I’d say it all comes down to the sauce that these places make to accompany their expensive cuts of meat. But, what if these delectable sauces could take your steak, and your mind, to new heights? Well, that’s precisely what this THC-Infused Bearnaise Sauce is designed to do.
Servings: 1 Cup
Calories: 129kcal
Cost: approx. $10-$15
Equipment
- Saucepan
- Teaspoons
- Tablespoons
Ingredients
- ½ Cup of Cannabis-Infused Butter Cold
- 3 Egg Yolks
- ¼ Cup of Water
- 8 Whole Peppercorns Crushed
- 2 ½ Teaspoons of Fresh Tarragon Minced, Divided
- 2 Teaspoons of Shallot Minced
- 2 Tablespoons of Tarragon Vinegar
- 3 Tablespoons of Chicken Broth or White Wine
Instructions
- For starters, you’ll want to grab a rather small saucepan. In it, whisk together your egg yolks and water.
- Then, cook (and stir) them over a low and slow heat. You’ll basically want the water to simmer, until you start to see some bubbles formulate along the edges. Which, in my experience, happens around the 20-minute mark, when the temperature reaches around 160°
- Then, in another saucepan, mix together the broth (or wine), shallot, vinegar, 1 ½ teaspoons of tarragon, as well as your peppercorns.
- Bring all of that to a solid boil, and when it reaches that desired boiling point, reduce the level of heat, and keep those contents simmering (without a cover) for about 10 minutes. You’ll know you’re ready to move on, when you’ve reduced the contents down to about 2 tablespoons or so.
- When you see that happen, strain the contents, and place that liquid to the side for the time being.
- Now, cut that cold cannabis-infused butter into 8 pieces, and add those pieces to that egg yolk mixture of yours. But only add the infused butter in, one piece at a time, making sure to thoroughly stir it in until it’s completely melted, before adding in another.
- Then, take that previously-reserved, set aside liquid, along with your remaining tarragon, and stir all of that into the sauce, as well.
- You’re basically done at this point. The only thing left to do is drizzle it atop a prepared steak, and you’re good to go.
Notes
And that’s how you make an amazingly delicious, surprisingly strong batch of THC-Infused Bearnaise Sauce from scratch!
Happy eating, my fellow stoners.
Nutrition
Serving: 2g | Calories: 129kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Cholesterol: 110mg | Sodium: 119mg