Cannabis-Infused Bone-Marrow Béarnaise Steak Frites That Make Airports Forget Your Face

Cannabis-Infused Bone-Marrow Béarnaise Steak Frites  
That Make Airports Forget Your Face  
(the sauce that looked at TSA PreCheck, every passport photo, and the entire facial-recognition grid and said “never seen this human before in my life”)

Crispy, duck-fat frites and a perfectly seared ribeye swimming in a 75 mg THC bone-marrow béarnaise so silky it deletes your boarding pass from existence. One plate = the official dinner of “I just walked straight through security without ID and nobody even blinked.”

Servings: 4 plates (or 1 if you’re catching a red-eye to nowhere)  
THC per plate: exactly 75 mg  
Total time: 2 hours active + 7 days proper infusion

CANNABIS INFUSION: 75 mg THC LECITHIN BONE-MARROW BUTTER  
400 g roasted beef bone marrow (scooped from split bones)  
100 g European-style unsalted butter (to stabilize)  
17.0 g cannabis flower testing 22 % THC (≈ 3740 mg total THC pre-decarb)  
2 tbsp (14 g) sunflower lecithin granules

DECARBOXYLATION  
240 °F exact, 17.0 g medium-fine grind, thin layer, 40 minutes → cool completely

INFUSION (lab-grade)  
1. Melt marrow + butter in 32-oz mason jar in 200 °F water bath  
2. At 185 °F add decarbed cannabis + lecithin  
3. Hold 185–195 °F exactly 2 hours, gentle swirl every 15 min  
4. Strain hot through 90-micron + coffee filter  
5. Cool 10 min → whip 60 sec to re-emulsify  
6. Fridge overnight → ivory luxury weapon  
Yield ≈ 460 g containing 300 mg total usable THC  
→ 75 mg per 115 g portion (per plate)

BÉARNAISE INGREDIENTS  
The entire 460 g (300 mg total) THC bone-marrow butter  
4 egg yolks  
60 ml tarragon vinegar reduction (shallot + tarragon + white wine + peppercorns reduced to 2 tbsp)  
Juice of ½ lemon  
Fresh tarragon, finely chopped  
Salt + cayenne

FRITES & STEAK  
1.5 kg russet potatoes, cut into perfect frites, double-fried in duck fat  
Two 16-oz ribeye steaks, dry-brined overnight, seared in cast iron

INSTRUCTIONS  
1. Make béarnaise right before serving: melt 400 g of the THC marrow butter gently. In a separate bowl over simmering water, whisk yolks + reduction until ribbon stage. Slowly drizzle in hot marrow butter while whisking like your freedom depends on it. Finish with remaining 60 g cold marrow butter cubes, lemon, tarragon, salt. Keep warm.  
2. Plate: mound of duck-fat frites + sliced ribeye + 115 g exact béarnaise poured tableside = 75 mg THC.  
3. Hand the plate to the friend who “flies every week and edibles never hit in time.” Watch them mop one bite of sauce, stare blankly, and whisper “…my face just got flagged as ‘unrecognized entity’ at every airport on Earth and I’ve never felt more relaxed.”

PRO TIPS  
Onset 15–30 min. Marrow fat + lecithin + egg yolks = supersonic absorption.  
Leftover marrow butter keeps 4 months frozen; spread on bread and accidentally ghost international customs.  
If the sauce starts glowing under blacklight and your reflection disappears from spoons, you have achieved béarnaise enlightenment.

Four plates. Zero biometric matches.

#MarrowMemoryHole #75mgAndNoFaceID #LecithinBéarnaise #theedibleghosting #sauceyouthatunpersonsyou