September 18, 2025 • 17 mins
Ever wondered what happens when culinary tradition meets cannabis innovation? Chef Adam Vandermay's Hollandaise sauce recipe transforms one of the five French mother sauces into a vehicle for gentle, controlled cannabis infusion that elevates everything from brunch classics to dinner staples.
My adventure with this recipe taught me a crucial lesson—patience truly is the key to culinary cannabis success.
The beauty of this recipe lies in its versatility. While most associate Hollandaise with Eggs Benedict, this cannabis-infused version works magic drizzled over roasted asparagus, serves as a luxurious companion to grilled salmon or steak, and transforms ordinary roasted potatoes into something special. With just egg yolks, lemon juice, and infused butter, you can create a sauce that delivers both culinary delight and gentle therapeutic effects.
Ready to elevate your cooking while taking control of your high life? Grab your whisk and let's transform simple ingredients into something extraordinary.
Visit the website for full show notes, free dosing calculator, recipes and more.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
What happens when you take a love of food, a passion
for culture and a deep knowledgeof cannabis and you toss them
all into one bowl.
You get Bite Me, the show thathelps you take control of your
high life and helps cooks makegreat edibles at home.
I'm your host, margaret, acertified gangier, a TCI
certified cannabis educator, andI believe your kitchen is the
(00:26):
best dispensary you'll ever have.
Together, we'll explore stories, the science and the sheer joy
of making safe, effective andunforgettable edibles at home.
So preheat your oven and let'sget ready for a great episode.
So welcome friends.
Back to the show.
Ad and propaganda free since2019.
Well, I guess that's notentirely true.
(00:49):
Does it count if I advertise myown stuff on the show?
I'm not really sure how thatfits, but I am independent.
You will most likely never findads for mattresses or athletic
greens or whatever the trendingadvertisement is of the day,
because for the most part, Ireally just can't get behind a
(01:11):
lot of that shit.
You'll also definitely neverhear anything from like
DraftKings or that kind of stuff, but maybe I'm leaving money on
the table, as they say, but Ithink not.
I think really that what's mostimportant is the relationship
that I have with you, dearlistener, and I'm pretty sure
you are probably not thatinterested in hearing about the
(01:32):
latest and greatest inmattresses and actually I did
buy a mattress not that long ago.
It wasn't Saatva.
If you want to know what Iended up going with, just shoot
me a message, because I foundout very quickly.
When I started looking aroundonline at all the options, I
started getting so manyadvertisements popping up in my
(01:53):
stories and on my Instagram page, which is a little creepy.
I'm sure that's happened to youbefore as well, and I didn't
realize how many mattresscompanies were out there.
Who knew.
So today we're going to betalking about Hollandaise sauce,
and this is a sauce that was.
The recipe was generouslyprovided by Chef Adam Vandermeer
(02:16):
of your Can of Chef.
If you haven't yet listened tothat episode that I did with
Chef Adam, I highly recommend it.
Adam is great and he's also aregular contributor over at the
Bite Me Cannabis Club.
He posts monthly cooking videosthat are just incredible.
I am happy to support the workthat he's doing because he's
also doing a lot of in-personevents now in his local
community.
(02:37):
Adam has been a chef for manyyears before switching over to
culinary cannabis.
So I would really suggest thatyou check out that episode.
Adam is great and a longtimelistener, which is kind of fun
because it's sort of a fullstory, a full story moment, if
you will.
(02:59):
Now, before we get into today'sdelicious recipe, I just wanted
to mention a couple of things.
First of all, why don't we do aStoner Trivia Race for 20
Trivia card game selection?
I know you all love this.
Actually, I don't really know.
Nobody's told me one way or theother, so I'm just going to
keep doing them because I kindof like it.
(03:20):
Today's card is a movie question.
In this 1994 movie, jay andSilent Bob sell weed in front of
a convenience store.
Oh my God, that one's too easy.
Let's try a different one.
I mean, if you guess Jay andthe Silent Bob strikes back, how
obvious can that question be?
Let's try another one, shall wefriends?
I'm going to grab a question, acard, randomly from the deck.
(03:42):
A photo mysteriously appeared ofwhat Olympic gold medalist
smoking marijuana out of a bong.
Was it Michael Phelps, bruceJenner or Lindsey Vonn?
A photo mysteriously appearedof what Olympic gold medalist
smoking marijuana out of a bong.
If you guessed Michael Phelps,multiple Olympic gold medal
(04:03):
winner, then you would becorrect.
I do kind of remember thehoopla around all that.
I think what I remember most,though, which was super
controversial, mainly becausethe athlete was Canadian, was
Ross Rabagliati.
I think I said that correctly.
He was a snowboarder.
Surprise, surprise.
I don't know, that just fitswith the stoner stereotype in
many ways, but he was asnowboarder who won an Olympic
(04:26):
medal and then had it rescindedbecause of something around
cannabis usage.
I forget, and I don't know.
It was a big thing.
I think he eventually got itback, and I think we could
probably all agree that cannabisis not a performance enhancing
drug.
I also wanted to mention that Ihave a new merch shop.
(04:48):
I've actually had it for alittle while, but I've been
trying to sort of figure out howto get it to work properly with
shipping and taxes and all thiskind of thing.
There's more to figure out thanyou would think.
So if you head over tobitemepodcastshop, you will see
all the work that I've beendoing, and if you want to
support the show, this is agreat way to do it while
expressing your love of Bite Meto the wider public, and I'm
(05:11):
trying to add new designs thereon a relatively regular basis
and, of course, if you have anyrequests, just let me know.
This is something that is kindof fun.
It's on my creative side andfeedback is always welcome.
I welcome feedback all the timebecause that is the way that I
can make the show better for you, dear listeners.
And, of course, please sharethis episode with somebody that
(05:31):
you think would enjoy it.
Sharing is caring and thatreally helps spread the word of
the show.
Word of mouth really is one ofthe best ways, because, also,
I'm in the cannabis space.
I can't advertise on mosttraditional podcast advertising
platforms because they justdon't accept anything related to
drugs, quote unquote and Ithink that's in large part
because a lot of these platformsare based in the US and without
(05:52):
federal legalization.
That's going to be their stanceuntil they change such laws.
So, as a small independentcreator, word of mouth is still
the best way to do it.
My friends and I also don'thave super deep pockets, so that
would be great.
Let's talk Hollandaise sauce.
(06:13):
The recipe for Hollandaisesauce was shared with me from
Chef Adam Vannermay.
Hollandaise sauce, as he says,is one of the five classic
French mother sauces,traditionally a brunch star over
eggs benedict, but equallyincredible on asparagus, fish or
steak.
This recipe makes itapproachable at home, with the
(06:34):
option to infuse either THC orCBD or a balanced mix of both.
Now, as I learned trying tocreate this recipe, it turns out
that one of five French mothersauces is a little trickier than
it would first seem, and thefirst time I made it my sauce
did not work out.
So let me remind you that ifyou're doing this one for the
(06:56):
first time, don't use infusedingredients, because guess what
I did?
I used a nice CBD infusedbutter for that particular first
trial and the sauce broke.
I wasted all that ingredientand you kind of waste the
ingredient regardless.
I'm not really sure what you cando with a broken hollandaise
sauce.
And when you're asking like but, margaret, what does it mean
(07:17):
for a sauce to break?
When you see it, you'll know,because we've all probably had
an eggs benedict at some pointor some kind of food with a
hollandaise sauce on top whichis essentially egg yolks, lemon
and butter with a little bit ofsalt or cayenne pepper.
I mean it's a very simple sauce, very rich.
I mean we imagine this nicerich yellow sauce and when it
(07:41):
breaks it turns out not like asauce at all, but like a chunky
yellow mess.
Yes, that's what happened to me.
So the first time I did use andI oh my God, how many times
have I said this on the show anddid not take my own advice.
I should get a slap on thewrist for that, because I know
better.
But here we are.
Sometimes I need to remindmyself via my own mistakes.
(08:04):
That is my first and foremostrecommendation.
Now, essentially, like I said,all you need for this recipe are
your egg yolks.
Lemon juice it says fresh lemonjuice, but I always have a
bottle of organic lemon juice inthe fridge, because I don't
always have lemon juice and Idon't always want to run to the
store to buy a lemon Anytime.
I want to make some kind ofrecipe that takes a bit of lemon
(08:25):
in it.
It is handy for having lemonsin the fridge, for, like lemon
zest, bottled lemon juice seemedto work just fine for me.
And then the unsalted butter.
I think I might use saltedbutter.
I hope Adam doesn't give me aslap on the hand.
Of course, when you're usingbutter, that's your infusion
point, so you can replace someor all of the butter with THC
infused butter or CBD infusedbutter.
(08:47):
He also said you could do CBDinfused ghee or oil.
I only tried it with butter.
What you're going to do for thisvery simple and yet a little
bit tricky sauce is you're goingto set up a double broiler.
So you're going to get a littlelike a small amount of water in
a pan and they're going to puta bowl on top of it.
(09:07):
Now, I actually had like a bowl, like a metal double broiler
pan that goes over top of thepot.
So, whatever system you have,you want it to be heat proof and
you don't want it to touch thewater.
And then you basically whiskyour yolks and lemon together in
the bowl over some low heat,and you got to whisk.
Honestly, my arms started toget tired as I was whisking.
(09:28):
But you're whisking the eggyolks and the lemon juice
together until it's slightlythickened, and then you're going
to slowly add your butter and Ican't emphasize this enough
Very slowly drizzle in warmmelted butter.
So you have melted butter.
I just melted mine in themicrowave.
(09:48):
You could do it on the stovetoo, in a separate pot, I
suppose, if you wished.
But you want warm melted butterand you're whisking constantly
while this is happening, whileyou're drizzling in this butter
until the sauce thickens andbecomes glossy, and then you
whisk in a pinch of salt, add alittle lemon juice to taste, if
that's your preference, andremove from heat and use
(10:09):
immediately.
Pretty simple, honestly.
But that slow whisking in ofthe warm butter is a pretty
important step and this is whereyour sauce will likely not work
out if you try and do this tooquickly.
In total, the sauce comestogether in like five minutes.
Maybe.
It's a very quick and easy sauceto put together, which is
(10:30):
lovely.
But if you mess up then you'regoing to be wasting a lot of
ingredients.
So slowly, slowly, slowly haveI emphasized that enough?
What do we want to do?
Slowly add the butter, becausethe first time I think I added
it too quickly and I also thinkI had my double broiler set over
heat and then I kind of turnedup the heat to get the water
(10:51):
simmering and heated right awayand then didn't turn it down
again.
So I think I did mine overmedium heat, whereas the first
time when I did it successfullyin the first time, I had it
higher than that and I think itwas just too hot as well.
So when I slowly added thebutter, it just almost
immediately started to turn intothis like chunky kind of gross
(11:12):
mess.
And then the second time I didit, which was not infused, was
lovely.
It turned out as it should.
It definitely worked out muchbetter the second time and that
is what I did.
I turned the heat down a littlebit on the double broiler and I
added that butter in so damnslowly and that's it, this sauce
.
I would definitely recommendthat you use it up pretty much
(11:33):
right away, because I used someof it and then I left.
I had seen online because I'veseen some other versions of
making this hollandaise saucewhich now that I've actually
successfully completed it asecond time, it seems a little
unnecessary to do some of theseother methods I've seen online.
But they did say that you wantto use this sauce pretty much
(11:55):
right away and I found I usedsome and then the rest of it,
like I tried to keep it warm onthe stove like somebody had
suggested for later use, and itdidn't really hold very well For
infusing.
I love that Adam includesinfusion notes in his recipe,
but if your infused buttercontains around 10 milligrams of
THC per tablespoon and you usetwo tablespoons in your recipe,
(12:19):
the batch will have about 20milligrams of THC and with eight
servings that's 2.5 milligramsof THC proportion and that's
great for microdosing at brunch.
And again, you know you don'tnecessarily want to blast off
every single time you use anedible, but having some of that
THC and CBD circulating in thebody, even if you're't
necessarily want to blast offevery single time you use an
edible, but having some of thatTHC and CBD circulating in the
(12:39):
body, even if you're notnecessarily getting like a
strong dose, it's going to giveyou a noticeable high.
I think is wise.
And of course, you can alwaysswap in CBD infused ghee or
olive oil for a mellowtherapeutic version.
I'm assuming.
Of course you can do a CBDinfused butter as well, which is
(13:00):
what I did the first time.
It didn't work out.
You could also try a balancedoption if you happen to have
both, and I know there's a lotof growers that listen to this
particular podcast.
So if you have the optionhaving the plethora of THC and
CBD on hand or a ratioedcannabis, you can always use a
ratioed cannabis to make yourinfusions as well.
(13:21):
That's going to give you asmoother, gentler effect.
Now don't forget that I do havean infusion guide over on
bitemepodcastcom to help youfigure out the math.
If you choose, there's also acalculator on the website.
So there's a lot of differentways you can figure out how much
THC is going to be in yoursauce, and I do recommend it.
Oftentimes you don't neednearly as much cannabis in your
(13:44):
infusions than you think you do,because a little bit can go a
long way.
Remember that one gram ofcannabis is the equivalent of a
thousand milligrams, which youthen times by the percentage of
THC to get the total milligramsin your infusion or recipe.
How are you going to use thisparticular sauce?
(14:04):
I mean, most people thinkhollandaise sauce and they think
immediately of Eggs Benedict,and Eggs Benedict is delicious,
but maybe you don't want to goto all the trouble of preparing
your eggs and the other thingsthat go along with an eggs
benedict.
It's not.
I know some people that loveeggs benedict.
Uh, it's okay, it's all right.
It's not necessarily myfavorite breakfast go-to when I
(14:27):
have the option, but some of thesuggestions are also roasted
asparagus or green beans.
I mean that sounds deliciousGrilled salmon or steak.
And here's how I used it forroasted potatoes as a dipping
sauce, but I think you coulddrizzle it on top, which is what
I did, and, as you can see,this is a perfect example of how
(14:50):
your cannabis infusions canelevate a classic sauce, and
thanks to Chef Adam for sharingthis particular recipe with me.
With that, my friends, I hopeyou try this recipe out Again.
Thank you so much for Chef AdamVandermeer, for sharing this
recipe and for being so awesome.
(15:13):
I do have several interviewscoming up that I have booked and
I'm excited about that.
I think you're really going toenjoy them.
I'm working on getting a vetonto the show as well, because
we've been talking over I mean,I've been thinking about this
for a while, but it really cameto a head when a lot of people
were asking questions over atthe Bite Me Cannabis Club about
(15:33):
dosing for pets, in large partbecause we had a discussion
about how dogs are verysensitive to THC.
So we've been told and mydaughter's dog actually just
recently had to be taken to thevet because it seemed like there
was something quite wrong withher and it turns out she was
just really high.
She had gotten into some weed.
We're not really sure how,because my daughter actually
(15:54):
doesn't consume any cannabis yougo to the vet and they just
basically tell you she'll befine, she'll survive, just let
her sleep it off.
But then that begs the questionit's the dose, it's the poison,
right, but I am no doctor andI'm no expert in pets.
I'm not a vet.
So I would like to have anexpert on the show to talk about
(16:14):
using CBD in particular,because that always seems to be
what you can find on theinternet for using with pets.
And let's not forget that whena dog is getting into somebody's
stash, they're not exactlylikely going to restrain
(16:43):
themselves, so they're probablyover consuming by quite a bit
when that happens.
That is something else that I'mworking on for all y'all.
If there's any kind of topics orguests that you would like me
to cover, please reach out.
I am more than willing toconsider your suggestions.
So to recap, holiday sauce.
It can be a bit tricky.
Just have patience, drizzle inthat stuff slow and if it's your
(17:06):
first time, don't use infusedingredients If you're unsure of
how it's going to turn out Withthat.
My friends, I am your host,margaret, and until next time,
stay high.
What happens when you take a love of food, a passion
for culture and a deep knowledgeof cannabis and you toss them
all into one bowl.
You get Bite Me, the show thathelps you take control of your
high life and helps cooks makegreat edibles at home.
I'm your host, margaret, acertified gangier, a TCI
certified cannabis educator, andI believe your kitchen is the
(00:26):
best dispensary you'll ever have.
Together, we'll explore stories, the science and the sheer joy
of making safe, effective andunforgettable edibles at home.
So preheat your oven and let'sget ready for a great episode.
So welcome friends.
Back to the show.
Ad and propaganda free since2019.
Well, I guess that's notentirely true.
(00:49):
Does it count if I advertise myown stuff on the show?
I'm not really sure how thatfits, but I am independent.
You will most likely never findads for mattresses or athletic
greens or whatever the trendingadvertisement is of the day,
because for the most part, Ireally just can't get behind a
(01:11):
lot of that shit.
You'll also definitely neverhear anything from like
DraftKings or that kind of stuff, but maybe I'm leaving money on
the table, as they say, but Ithink not.
I think really that what's mostimportant is the relationship
that I have with you, dearlistener, and I'm pretty sure
you are probably not thatinterested in hearing about the
(01:32):
latest and greatest inmattresses and actually I did
buy a mattress not that long ago.
It wasn't Saatva.
If you want to know what Iended up going with, just shoot
me a message, because I foundout very quickly.
When I started looking aroundonline at all the options, I
started getting so manyadvertisements popping up in my
(01:53):
stories and on my Instagram page, which is a little creepy.
I'm sure that's happened to youbefore as well, and I didn't
realize how many mattresscompanies were out there.
Who knew.
So today we're going to betalking about Hollandaise sauce,
and this is a sauce that was.
The recipe was generouslyprovided by Chef Adam Vandermeer
(02:16):
of your Can of Chef.
If you haven't yet listened tothat episode that I did with
Chef Adam, I highly recommend it.
Adam is great and he's also aregular contributor over at the
Bite Me Cannabis Club.
He posts monthly cooking videosthat are just incredible.
I am happy to support the workthat he's doing because he's
also doing a lot of in-personevents now in his local
community.
(02:37):
Adam has been a chef for manyyears before switching over to
culinary cannabis.
So I would really suggest thatyou check out that episode.
Adam is great and a longtimelistener, which is kind of fun
because it's sort of a fullstory, a full story moment, if
you will.
(02:59):
Now, before we get into today'sdelicious recipe, I just wanted
to mention a couple of things.
First of all, why don't we do aStoner Trivia Race for 20
Trivia card game selection?
I know you all love this.
Actually, I don't really know.
Nobody's told me one way or theother, so I'm just going to
keep doing them because I kindof like it.
(03:20):
Today's card is a movie question.
In this 1994 movie, jay andSilent Bob sell weed in front of
a convenience store.
Oh my God, that one's too easy.
Let's try a different one.
I mean, if you guess Jay andthe Silent Bob strikes back, how
obvious can that question be?
Let's try another one, shall wefriends?
I'm going to grab a question, acard, randomly from the deck.
(03:42):
A photo mysteriously appeared ofwhat Olympic gold medalist
smoking marijuana out of a bong.
Was it Michael Phelps, bruceJenner or Lindsey Vonn?
A photo mysteriously appearedof what Olympic gold medalist
smoking marijuana out of a bong.
If you guessed Michael Phelps,multiple Olympic gold medal
(04:03):
winner, then you would becorrect.
I do kind of remember thehoopla around all that.
I think what I remember most,though, which was super
controversial, mainly becausethe athlete was Canadian, was
Ross Rabagliati.
I think I said that correctly.
He was a snowboarder.
Surprise, surprise.
I don't know, that just fitswith the stoner stereotype in
many ways, but he was asnowboarder who won an Olympic
(04:26):
medal and then had it rescindedbecause of something around
cannabis usage.
I forget, and I don't know.
It was a big thing.
I think he eventually got itback, and I think we could
probably all agree that cannabisis not a performance enhancing
drug.
I also wanted to mention that Ihave a new merch shop.
(04:48):
I've actually had it for alittle while, but I've been
trying to sort of figure out howto get it to work properly with
shipping and taxes and all thiskind of thing.
There's more to figure out thanyou would think.
So if you head over tobitemepodcastshop, you will see
all the work that I've beendoing, and if you want to
support the show, this is agreat way to do it while
expressing your love of Bite Meto the wider public, and I'm
(05:11):
trying to add new designs thereon a relatively regular basis
and, of course, if you have anyrequests, just let me know.
This is something that is kindof fun.
It's on my creative side andfeedback is always welcome.
I welcome feedback all the timebecause that is the way that I
can make the show better for you, dear listeners.
And, of course, please sharethis episode with somebody that
(05:31):
you think would enjoy it.
Sharing is caring and thatreally helps spread the word of
the show.
Word of mouth really is one ofthe best ways, because, also,
I'm in the cannabis space.
I can't advertise on mosttraditional podcast advertising
platforms because they justdon't accept anything related to
drugs, quote unquote and Ithink that's in large part
because a lot of these platformsare based in the US and without
(05:52):
federal legalization.
That's going to be their stanceuntil they change such laws.
So, as a small independentcreator, word of mouth is still
the best way to do it.
My friends and I also don'thave super deep pockets, so that
would be great.
Let's talk Hollandaise sauce.
(06:13):
The recipe for Hollandaisesauce was shared with me from
Chef Adam Vannermay.
Hollandaise sauce, as he says,is one of the five classic
French mother sauces,traditionally a brunch star over
eggs benedict, but equallyincredible on asparagus, fish or
steak.
This recipe makes itapproachable at home, with the
(06:34):
option to infuse either THC orCBD or a balanced mix of both.
Now, as I learned trying tocreate this recipe, it turns out
that one of five French mothersauces is a little trickier than
it would first seem, and thefirst time I made it my sauce
did not work out.
So let me remind you that ifyou're doing this one for the
(06:56):
first time, don't use infusedingredients, because guess what
I did?
I used a nice CBD infusedbutter for that particular first
trial and the sauce broke.
I wasted all that ingredientand you kind of waste the
ingredient regardless.
I'm not really sure what you cando with a broken hollandaise
sauce.
And when you're asking like but, margaret, what does it mean
(07:17):
for a sauce to break?
When you see it, you'll know,because we've all probably had
an eggs benedict at some pointor some kind of food with a
hollandaise sauce on top whichis essentially egg yolks, lemon
and butter with a little bit ofsalt or cayenne pepper.
I mean it's a very simple sauce, very rich.
I mean we imagine this nicerich yellow sauce and when it
(07:41):
breaks it turns out not like asauce at all, but like a chunky
yellow mess.
Yes, that's what happened to me.
So the first time I did use andI oh my God, how many times
have I said this on the show anddid not take my own advice.
I should get a slap on thewrist for that, because I know
better.
But here we are.
Sometimes I need to remindmyself via my own mistakes.
(08:04):
That is my first and foremostrecommendation.
Now, essentially, like I said,all you need for this recipe are
your egg yolks.
Lemon juice it says fresh lemonjuice, but I always have a
bottle of organic lemon juice inthe fridge, because I don't
always have lemon juice and Idon't always want to run to the
store to buy a lemon Anytime.
I want to make some kind ofrecipe that takes a bit of lemon
(08:25):
in it.
It is handy for having lemonsin the fridge, for, like lemon
zest, bottled lemon juice seemedto work just fine for me.
And then the unsalted butter.
I think I might use saltedbutter.
I hope Adam doesn't give me aslap on the hand.
Of course, when you're usingbutter, that's your infusion
point, so you can replace someor all of the butter with THC
infused butter or CBD infusedbutter.
(08:47):
He also said you could do CBDinfused ghee or oil.
I only tried it with butter.
What you're going to do for thisvery simple and yet a little
bit tricky sauce is you're goingto set up a double broiler.
So you're going to get a littlelike a small amount of water in
a pan and they're going to puta bowl on top of it.
(09:07):
Now, I actually had like a bowl, like a metal double broiler
pan that goes over top of thepot.
So, whatever system you have,you want it to be heat proof and
you don't want it to touch thewater.
And then you basically whiskyour yolks and lemon together in
the bowl over some low heat,and you got to whisk.
Honestly, my arms started toget tired as I was whisking.
(09:28):
But you're whisking the eggyolks and the lemon juice
together until it's slightlythickened, and then you're going
to slowly add your butter and Ican't emphasize this enough
Very slowly drizzle in warmmelted butter.
So you have melted butter.
I just melted mine in themicrowave.
(09:48):
You could do it on the stovetoo, in a separate pot, I
suppose, if you wished.
But you want warm melted butterand you're whisking constantly
while this is happening, whileyou're drizzling in this butter
until the sauce thickens andbecomes glossy, and then you
whisk in a pinch of salt, add alittle lemon juice to taste, if
that's your preference, andremove from heat and use
(10:09):
immediately.
Pretty simple, honestly.
But that slow whisking in ofthe warm butter is a pretty
important step and this is whereyour sauce will likely not work
out if you try and do this tooquickly.
In total, the sauce comestogether in like five minutes.
Maybe.
It's a very quick and easy sauceto put together, which is
(10:30):
lovely.
But if you mess up then you'regoing to be wasting a lot of
ingredients.
So slowly, slowly, slowly haveI emphasized that enough?
What do we want to do?
Slowly add the butter, becausethe first time I think I added
it too quickly and I also thinkI had my double broiler set over
heat and then I kind of turnedup the heat to get the water
(10:51):
simmering and heated right awayand then didn't turn it down
again.
So I think I did mine overmedium heat, whereas the first
time when I did it successfullyin the first time, I had it
higher than that and I think itwas just too hot as well.
So when I slowly added thebutter, it just almost
immediately started to turn intothis like chunky kind of gross
(11:12):
mess.
And then the second time I didit, which was not infused, was
lovely.
It turned out as it should.
It definitely worked out muchbetter the second time and that
is what I did.
I turned the heat down a littlebit on the double broiler and I
added that butter in so damnslowly and that's it, this sauce
.
I would definitely recommendthat you use it up pretty much
(11:33):
right away, because I used someof it and then I left.
I had seen online because I'veseen some other versions of
making this hollandaise saucewhich now that I've actually
successfully completed it asecond time, it seems a little
unnecessary to do some of theseother methods I've seen online.
But they did say that you wantto use this sauce pretty much
(11:55):
right away and I found I usedsome and then the rest of it,
like I tried to keep it warm onthe stove like somebody had
suggested for later use, and itdidn't really hold very well For
infusing.
I love that Adam includesinfusion notes in his recipe,
but if your infused buttercontains around 10 milligrams of
THC per tablespoon and you usetwo tablespoons in your recipe,
(12:19):
the batch will have about 20milligrams of THC and with eight
servings that's 2.5 milligramsof THC proportion and that's
great for microdosing at brunch.
And again, you know you don'tnecessarily want to blast off
every single time you use anedible, but having some of that
THC and CBD circulating in thebody, even if you're't
necessarily want to blast offevery single time you use an
edible, but having some of thatTHC and CBD circulating in the
(12:39):
body, even if you're notnecessarily getting like a
strong dose, it's going to giveyou a noticeable high.
I think is wise.
And of course, you can alwaysswap in CBD infused ghee or
olive oil for a mellowtherapeutic version.
I'm assuming.
Of course you can do a CBDinfused butter as well, which is
(13:00):
what I did the first time.
It didn't work out.
You could also try a balancedoption if you happen to have
both, and I know there's a lotof growers that listen to this
particular podcast.
So if you have the optionhaving the plethora of THC and
CBD on hand or a ratioedcannabis, you can always use a
ratioed cannabis to make yourinfusions as well.
(13:21):
That's going to give you asmoother, gentler effect.
Now don't forget that I do havean infusion guide over on
bitemepodcastcom to help youfigure out the math.
If you choose, there's also acalculator on the website.
So there's a lot of differentways you can figure out how much
THC is going to be in yoursauce, and I do recommend it.
Oftentimes you don't neednearly as much cannabis in your
(13:44):
infusions than you think you do,because a little bit can go a
long way.
Remember that one gram ofcannabis is the equivalent of a
thousand milligrams, which youthen times by the percentage of
THC to get the total milligramsin your infusion or recipe.
How are you going to use thisparticular sauce?
(14:04):
I mean, most people thinkhollandaise sauce and they think
immediately of Eggs Benedict,and Eggs Benedict is delicious,
but maybe you don't want to goto all the trouble of preparing
your eggs and the other thingsthat go along with an eggs
benedict.
It's not.
I know some people that loveeggs benedict.
Uh, it's okay, it's all right.
It's not necessarily myfavorite breakfast go-to when I
(14:27):
have the option, but some of thesuggestions are also roasted
asparagus or green beans.
I mean that sounds deliciousGrilled salmon or steak.
And here's how I used it forroasted potatoes as a dipping
sauce, but I think you coulddrizzle it on top, which is what
I did, and, as you can see,this is a perfect example of how
(14:50):
your cannabis infusions canelevate a classic sauce, and
thanks to Chef Adam for sharingthis particular recipe with me.
With that, my friends, I hopeyou try this recipe out Again.
Thank you so much for Chef AdamVandermeer, for sharing this
recipe and for being so awesome.
(15:13):
I do have several interviewscoming up that I have booked and
I'm excited about that.
I think you're really going toenjoy them.
I'm working on getting a vetonto the show as well, because
we've been talking over I mean,I've been thinking about this
for a while, but it really cameto a head when a lot of people
were asking questions over atthe Bite Me Cannabis Club about
(15:33):
dosing for pets, in large partbecause we had a discussion
about how dogs are verysensitive to THC.
So we've been told and mydaughter's dog actually just
recently had to be taken to thevet because it seemed like there
was something quite wrong withher and it turns out she was
just really high.
She had gotten into some weed.
We're not really sure how,because my daughter actually
(15:54):
doesn't consume any cannabis yougo to the vet and they just
basically tell you she'll befine, she'll survive, just let
her sleep it off.
But then that begs the questionit's the dose, it's the poison,
right, but I am no doctor andI'm no expert in pets.
I'm not a vet.
So I would like to have anexpert on the show to talk about
(16:14):
using CBD in particular,because that always seems to be
what you can find on theinternet for using with pets.
And let's not forget that whena dog is getting into somebody's
stash, they're not exactlylikely going to restrain
(16:43):
themselves, so they're probablyover consuming by quite a bit
when that happens.
That is something else that I'mworking on for all y'all.
If there's any kind of topics orguests that you would like me
to cover, please reach out.
I am more than willing toconsider your suggestions.
So to recap, holiday sauce.
It can be a bit tricky.
Just have patience, drizzle inthat stuff slow and if it's your
(17:06):
first time, don't use infusedingredients If you're unsure of
how it's going to turn out Withthat.
My friends, I am your host,margaret, and until next time,
stay high.
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