I.
In a double boiler, mix the soybean oil and the hemp flower.previously decarboxylatedInfuse for 30 to 45 minutes over low heat, being careful not to let the oil turn nutty or burnt. The oil should take on an earthy green hue. Let cool.
II.
Remove and strain the herb using a metal sieve, pressing the material with the back of a spoon to extract every drop of oil. Ensure all your ingredients are at room temperature; this step is crucial!
III.
In a bowl, use an immersion blender or a whisk to thoroughly mix the egg yolks, lemon juice, salt, vinegar, and mustard.
IV.
Next, very slowly add the infused oil, a few drops at a time, while continuously mixing at low speed or whisking, until the mayonnaise thickens and begins to take on a smooth texture. If it becomes too thick, add room-temperature water in small amounts.
If the mixture breaks, it can be repaired by whisking extra room-temperature egg yolks in a separate bowl, then slowly folding them into the broken mayonnaise. If that doesn't work, add a few drops of warm water.
V.
Cover and refrigerate. This mayonnaise will keep for 4 to 5 days.
