The Mother Sauce Collection: Five French Mothers Infused | Gourmet Edibles by Chef Smoke

GOURMET EDIBLES by Chef Smoke

The Mother Sauce Collection: Five French Mothers Infused

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The Immutable Law: Off-Heat Infusion Only

THC volatilizes above 356°F. Myrcene flashes at 150°F. 90% of infused cooking fails because people boil after infusing. Don't.

Gourmet Edibles Method: 1) Build mother sauce to classical perfection. 2) Remove from heat completely. 3) Cool to 140-160°F infusion window. 4) Whisk in infused fat. 5) Never return to boil.

1. Béchamel → Mornay Infused

Roux + milk to thick. Off heat. Whisk in 1/4 cup infused butter (5mg/tbsp) + Gruyère. For croque monsieur, lasagna, mac.

2. Velouté → Chicken Velouté

Chicken stock + blond roux. Off heat + 3 tbsp infused butter + thyme. Perfect for pot pies.

3. Espagnole → Cannabis Demi-Glace

Roasted veal stock reduction 48 hours. Finish with 2 tbsp infused butter + sherry off-heat. Brush on prime rib. 7.5mg per serving.

4. Tomate → Slow-Roasted Canna-Tomato

Roast tomatoes at 275°F. Blend. Finish with infused olive oil at 150°F. No bitterness.

5. Hollandaise → 149°F Sous Vide Stable

Yolks + clarified infused butter sous vide 149°F for 45 min. Never breaks, full potency preserved. The Chef Smoke method.

Safety & Compliance: Start low 2.5-5mg. Wait 90-120 min before second serving. Label everything with mg per serving. Keep locked away from children and pets. For adults 21+ in legal jurisdictions only. Educational purposes only. Effects vary.