Top Cannabis Dressings and Marinades

If you're looking for versatile ways to incorporate THC into your next barbecue or gathering, look no further than cannabis dressings and marinades. Easy-to-make so they're ideal for kicking any party into high-gear!

Top Cannabis Dressings and Marinades

Everyday Cannabis Salad Dressing

MAKES: ¾ cup

• 1 tsp Dijon-style mustard, smooth or grainy
• 2 tbsp + 1 tsp wine vinegar
• ¼ cup canna-oil
• ¼ cup olive oil
• 1 tbsp flax seed oil

Whisk mustard into vinegar. Add both olive oil, and Marijuana oil in a thin stream, whisking constantly until oil is emulsified. Whisk in flax seed oil, and use immediately.

Marijuana-Lemon Pepper Dressing

MAKES: ¾ cup

• 2 tbsp fresh lemon juice
• 1 tbsp wine vinegar
• ¼ tsp salt
• ½ tsp cracked black peppercorns
• 1 dash stevia powder
• 1 clove garlic, minced
• 1/4 cup Marijuana-oil
• ¼ cup olive oil
• 1 tbsp flax seed oil

Place all ingredients in a bowl, and whisk vigorously until the mixture emulsifies.

Marijuana Marinade

MAKES: enough for 20 lb of food

• 1 red onion, sliced
• 1 whole head garlic, cloves minced
• 4 tsp salt
• 4 tsp ground white pepper
• 3 tsp dried basil
• 4 tsp paprika
• 4 tsp Worcestershire sauce
• 1 cup lemon juice
• 4 tsp freshly ground black pepper
• 1¼ cups red wine vinegar
• 1/2 cup Marijuana oil
• 3 cups of olive oil

Mix all ingredients until well blended. Pour over food, and marinate overnight.

Cilantro Marijuana Marinade

MAKES: ½ cup

• 1 bunch cilantro, leaves only, finely chopped
• juice of 1 lemon
• 1/4 cup olive oil
• ¼ cup cup Marijuana oil
• 3 cloves garlic, minced
• ¼ tsp freshly ground black pepper

Mix all ingredients together. Great with Mexican dishes!

Béarnaise Sauce

• 2 tbsp finely chopped shallots (or green onions)
• 1 tbsp finely chopped fresh tarragon (or 1 tsp dried tarragon)
• 2 tbsp white wine vinegar
• 2 tbsp dry white wine (or vermouth)
• 5 egg yolks, at room temperature
• 1/4 cup Marijuana butter
• ¼ cup regular butter
• fresh lemon juice to taste
• pinch of salt
• pinch of freshly ground black pepper

In a small saucepan, combine the shallots, tarragon, vinegar, and wine. Bring mixture to a boil, and reduce to 1 tbsp of liquid. Strain into a bowl and set aside. In a small bowl, whisk the egg yolks and set aside.

Set the bowl with the reduced liquid over a pan of hot water over low heat. Piece by piece, add about half the butter to the liquid, whisking constantly until melted. Add the egg yolks slowly, drop by drop or in a thin stream, whisking constantly. Add the remaining butter, and whisk until well amalgamated.

Sauce should be warm and slightly thickened. Remove from heat and whisk in lemon juice, salt, and pepper. Set the bowl set over hot water to keep sauce warm, whisking occasionally, until ready to serve.

Learn to Cook With Cannabis

There's never been a better time to get into the cannabis culinary arts! The profit margin for edibles is higher than any other cannabis product, so it pays to know how to make them if you want to make money in the cannabis industry.

To learn how to cook with marijuana and how to do cannabis extractions, enroll at Cannabis Training University.